Albanian Spinach and Feta Pie

Ingredients

• 500g (1.1 lb) fresh spinach, washed and chopped 500g (1.1 lb) fresh spinach, washed and chopped
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 6 sheets of phyllo pastry 6 sheets of phyllo pastry
• 50g (1/4 cup) unsalted butter, melted 50g (1/4 cup) unsalted butter, melted
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 21g (2g sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the chopped spinach to the skillet and cook until wilted, about 5 minutes. Remove from heat and let it cool slightly.
4. 4.
   In a mixing bowl, combine the sautéed spinach mixture with the crumbled feta cheese. Season with salt and pepper to taste.
5. 5.
   Brush a baking dish with melted butter. Place a sheet of phyllo pastry in the dish, allowing the edges to hang over the sides. Brush the pastry with melted butter.
6. 6.
   Repeat the process with the remaining phyllo sheets, brushing each layer with melted butter.
7. 7.
   Spoon the spinach and feta mixture onto the phyllo layers, spreading it evenly.
8. 8.
   Fold the overhanging phyllo pastry over the filling, creating a rustic edge.
9. 9.
   Brush the top of the pie with melted butter.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the phyllo pastry is golden brown and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working with it to prevent it from drying out.

Tips & Tricks

• If you prefer a more substantial filling, you can add cooked rice or quinoa to the spinach and feta mixture.
• For a touch of freshness, squeeze some lemon juice over the pie before serving.
• If you don't have phyllo pastry, you can use puff pastry as a substitute, although the texture will be slightly different.
• Experiment with different herbs and spices such as dill, oregano, or nutmeg to add extra flavor to the filling.
• Leftovers can be enjoyed the next day, either reheated or at room temperature.

Serving advice

Serve the Albanian Spinach and Feta Pie warm as a main course, accompanied by a fresh salad or roasted vegetables. It can also be enjoyed as a delicious appetizer or a side dish.

Presentation advice

To present the pie beautifully, cut it into individual portions and arrange them on a serving platter. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for a pop of color.