Bosnian Spinach and Cheese Pie

Ingredients

• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 500g (1.1 lb) fresh spinach, washed and chopped 500g (1.1 lb) fresh spinach, washed and chopped
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 200g (7 oz) ricotta cheese 200g (7 oz) ricotta cheese
• 100g (3.5 oz) mozzarella cheese, shredded 100g (3.5 oz) mozzarella cheese, shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• Butter or cooking spray for greasing Butter or cooking spray for greasing

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the 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.
   In a mixing bowl, combine the crumbled feta cheese, ricotta cheese, shredded mozzarella cheese, parsley, dried dill, salt, and pepper. Mix well.
5. 5.
   Add the cooled spinach mixture to the cheese mixture and stir until well combined.
6. 6.
   Grease a baking dish with butter or cooking spray. Place a sheet of phyllo pastry in the dish, allowing the edges to hang over the sides. Brush the pastry with melted butter or spray with cooking spray.
7. 7.
   Repeat the process with 4 more sheets of phyllo pastry, brushing each layer with butter or spraying with cooking spray.
8. 8.
   Spread half of the spinach and cheese filling evenly over the layered phyllo pastry.
9. 9.
   Layer 5 more sheets of phyllo pastry on top of the filling, brushing each layer with butter or spraying with cooking spray.
10. 10.
    Spread the remaining spinach and cheese filling over the second layer of phyllo pastry.
11. 11.
    Fold the overhanging edges of the bottom layer of phyllo pastry over the filling.
12. 12.
    Layer the remaining 5 sheets of phyllo pastry on top, brushing each layer with butter or spraying with cooking spray.
13. 13.
    Brush the top layer of phyllo pastry with melted butter or spray with cooking spray.
14. 14.
    Using a sharp knife, score the top layer of phyllo pastry into desired portions.
15. 15.
    Bake in the preheated oven for 35-40 minutes, or until the pie is golden brown and crispy.
16. 16.
    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 to prevent it from drying out.
• Spinach — If fresh spinach is not available, you can use frozen spinach. Thaw it completely and squeeze out any excess moisture before using it in the recipe.
• Feta cheese — Opt for a good quality feta cheese for the best flavor. If you prefer a milder taste, you can use a combination of feta and cottage cheese.

Tips & Tricks

• To achieve a crispier crust, brush each layer of phyllo pastry with melted butter instead of using cooking spray.
• Serve the Bosnian Spinach and Cheese Pie warm or at room temperature for the best taste and texture.
• If you prefer a stronger garlic flavor, you can add an extra clove of minced garlic to the filling.
• Customize the filling by adding chopped sun-dried tomatoes or roasted red peppers for an extra burst of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Serve the Bosnian Spinach and Cheese Pie as a main course accompanied by a fresh salad or as a side dish alongside grilled meats. It pairs well with a dollop of sour cream or yogurt on top.

Presentation advice

When serving, cut the pie along the scored lines to create neat portions. Garnish with a sprinkle of fresh parsley or dill for an added touch of freshness.