This is an authentic greek spinach and cheese pie. Buttery crispy filo encases a soft rich filling. Perfect with a greek side salad in the summer months. This recipe makes 8 pieces so should serve 6-8; but I always manage to scoff 2.
TIP: Can be stored in the fridge for 3 days. To reheat, pop the slices under the grill for around 3 min per side until both sides have crisped up and the filling is warmed through.
Greek Spinach and Cheese Pie
Servings: 8 pieces
Large rectangular oven proof dish or deep tray
2 tbsp olive oil
700 g Spinach
50 g cream cheese
200 g Feta
2 tbsp cottage cheese
1 large onion diced
1 bunch spring onion chopped
1/4 cup parsley
Pack Filo pastry around 8 sheets
50 g toasted pine nuts
70 g butter melted
1/2 tsp black pepper
1/2 tsp salt
Preheat oven to 180c and lightly grease a rectangular ovenproof dish or deep baking tray.
In a dry pan wilt the spinach in batches, allow to cool before squeezing as much of the excess liquid out and set aside.
Fry the diced onion in the olive oil until translucent and set aside.
In a bowl mix the feta, cottage cheese, cream cheese, spring onion, pine nuts, parsely, fried onion, drained spinach, salt and pepper.
Whisk the eggs before adding to the rest of the mixture.
To assemble: Place 1 sheet of filo in the greased baking tray, and brush all over with the melted butter. Lay another sheet of filo on top, brush with more butter and repeat process with two more sheets of the pastry. You want to make sure the sheets are slightly overlapping the pan. Spread the filling evenly on top and fold the overhanging dough over filling. Then layer the remaining sheets of filo, brushing each layer with butter and finish by tucking the overhang into the the tray to seal the filling and with a final brush of butter.
Bake for 35/40 minutes, until golden brown and crispy. Cut into squares and serve!