Pupinova Pita - Serbian Spinach and Cheese Pie

Ingredients

• 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) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 3 eggs, beaten 3 eggs, beaten
• 200g (7 oz) unsalted butter, melted 200g (7 oz) unsalted butter, melted
• 10 sheets of filo pastry 10 sheets of filo pastry
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 22g (Total), 13g (Saturated)
• Carbohydrates: 18g (Total), 2g (Sugars)
• Protein: 14g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, sauté the chopped onion until translucent.
3. 3.
   Add the chopped spinach to the pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the crumbled feta cheese, shredded mozzarella cheese, beaten eggs, and cooled spinach mixture. Season with salt and pepper to taste.
5. 5.
   Brush a baking dish with melted butter.
6. 6.
   Place a sheet of filo pastry in the baking dish, allowing the edges to hang over the sides. Brush the pastry with melted butter.
7. 7.
   Repeat the process with 4 more sheets of filo pastry, brushing each layer with melted butter.
8. 8.
   Spread half of the spinach and cheese filling evenly over the pastry layers.
9. 9.
   Layer 5 more sheets of filo pastry on top of the filling, brushing each layer with melted butter.
10. 10.
    Spread the remaining filling over the second layer of pastry.
11. 11.
    Fold the overhanging edges of the bottom pastry layers over the filling.
12. 12.
    Layer the remaining 5 sheets of filo pastry on top, brushing each layer with melted butter.
13. 13.
    Brush the top layer of pastry with melted butter.
14. 14.
    Using a sharp knife, score the top layer of pastry into desired portions.
15. 15.
    Bake in the preheated oven for 40-45 minutes, or until the pastry 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...

• Filo pastry — Handle the filo pastry gently to prevent it from tearing. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Pat them dry before chopping.

Tips & Tricks

• For a richer flavor, you can add a handful of chopped fresh herbs such as dill or parsley to the spinach and cheese filling.
• If you prefer a more golden and crispy top layer, you can brush it with beaten egg before baking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for a few minutes.

Serving advice

Pupinova Pita is best served warm, allowing the cheese to melt and the flavors to meld together. Cut it into portions along the scored lines and serve it as a main dish accompanied by a fresh salad or as part of a brunch spread.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds or poppy seeds on top of the pie before baking. This will add a touch of visual appeal and a subtle nutty flavor.