Lenja Pita with Spinach and Feta Cheese

Ingredients

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1 pound (450g) fresh spinach, washed and chopped 1 pound (450g) fresh spinach, washed and chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 8 ounces (225g) feta cheese, crumbled 8 ounces (225g) feta cheese, crumbled
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 22g (14g saturated)
• Carbohydrates: 23g (2g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 0.9g

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. Remove from heat and let it cool.
4. 4.
   Once the spinach has cooled, squeeze out any excess moisture using a clean kitchen towel.
5. 5.
   In a mixing bowl, combine the spinach, crumbled feta cheese, nutmeg, salt, and pepper. Mix well.
6. 6.
   Brush a baking dish with melted butter.
7. 7.
   Place a sheet of phyllo pastry in the baking dish and brush it with melted butter. Repeat this process with 5 more sheets of phyllo pastry.
8. 8.
   Spread the spinach and feta cheese mixture evenly over the phyllo pastry.
9. 9.
   Layer the remaining 4 sheets of phyllo pastry on top, brushing each sheet with melted butter.
10. 10.
    Brush the top layer with melted butter and score the pie into desired portions.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — Make sure to keep the phyllo pastry sheets covered with a damp cloth while working with them to prevent them from drying out.
• Spinach — It's important to thoroughly squeeze out any excess moisture from the cooked spinach to prevent the pie from becoming soggy.
• Feta cheese — Use a good quality feta cheese for the best flavor. You can also experiment with different types of cheese, such as goat cheese or ricotta, for a variation in taste.

Tips & Tricks

• To achieve a crispier crust, you can brush each layer of phyllo pastry with melted butter and sprinkle some breadcrumbs in between the layers.
• If you prefer a milder flavor, you can substitute half of the feta cheese with ricotta cheese.
• Serve the Lenja Pita with a side of fresh salad or pickled vegetables for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for a few minutes before serving.
• For a festive touch, garnish the pie with a sprinkle of chopped fresh herbs, such as parsley or dill.

Serving advice

Lenja Pita is best served warm or at room temperature. Cut it into squares or triangles and serve with a dollop of sour cream or yogurt on top. Pair it with a fresh salad or pickled vegetables for a balanced meal.

Presentation advice

To enhance the presentation of the Lenja Pita, dust the top with a light sprinkle of powdered sugar or paprika before serving. You can also garnish it with a few fresh spinach leaves or crumbled feta cheese for an added visual appeal.