Balkan Cheese Pie with Spinach and Feta

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
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 7g
• Carbohydrates (total, sugars): 26g, 2g
• Protein: 10g
• 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 slightly.
4. 4.
   In a bowl, combine the sautéed spinach, crumbled feta cheese, dried oregano, dried dill, salt, and pepper. Mix well.
5. 5.
   Grease a baking dish with olive oil or butter.
6. 6.
   Place a sheet of phyllo pastry in the baking dish, allowing the edges to hang over the sides. Brush the pastry with olive oil or melted butter.
7. 7.
   Repeat the process with 4 more sheets of phyllo pastry, brushing each layer with oil or butter.
8. 8.
   Spread half of the spinach and feta mixture evenly over the layered phyllo pastry.
9. 9.
   Layer 4 more sheets of phyllo pastry on top, brushing each layer with oil or butter.
10. 10.
    Spread the remaining spinach and feta mixture over the second layer of phyllo pastry.
11. 11.
    Layer the remaining sheets of phyllo pastry on top, brushing each layer with oil or butter.
12. 12.
    Fold the overhanging edges of the phyllo pastry over the top layer to create a neat border.
13. 13.
    Brush the top of the pie with oil or butter.
14. 14.
    Bake in the preheated oven for 30-35 minutes, or until the pie is golden brown and crispy.
15. 15.
    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 — Make sure to wash the spinach thoroughly to remove any dirt or grit. You can also use frozen spinach, but make sure to thaw and drain it well before using.

Tips & Tricks

• If you prefer a crispier crust, brush each layer of phyllo pastry with melted butter instead of olive oil.
• Feel free to add other herbs or spices to the spinach and feta mixture, such as fresh parsley or a pinch of red pepper flakes, to customize the flavor.
• Serve the Balkan Cheese Pie warm or at room temperature for the best taste and texture.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness.

Serving advice

Serve the Balkan Cheese Pie as a main course accompanied by a fresh salad or as an appetizer for a gathering. Cut it into slices and serve it warm or at room temperature.

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.