Balkan-style Spinach Pie

Ingredients

In this Balkan adaptation of Tsouknidopita, we incorporate the flavors and ingredients commonly found in Balkan cuisine. While the original Greek version uses dill and mint, we enhance the filling with the addition of Balkan herbs like savory and thyme. Additionally, we use a combination of feta cheese and kashkaval cheese to give the pie a distinct Balkan twist. We alse have the original recipe for Tsouknidopita, so you can check it out.

• 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) kashkaval cheese, grated 200g (7 oz) kashkaval cheese, grated
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh savory, chopped 1 tablespoon fresh savory, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste Salt and pepper to taste
• 12 sheets of phyllo pastry 12 sheets of phyllo pastry
• 100g (3.5 oz) unsalted butter, melted 100g (3.5 oz) unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, 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 pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the cooled spinach, crumbled feta cheese, grated kashkaval cheese, chopped parsley, savory, thyme, salt, and pepper. Mix well.
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 5 more sheets of phyllo pastry, brushing each layer with melted butter.
7. 7.
   Spread the spinach and cheese filling evenly over the phyllo pastry layers.
8. 8.
   Layer the remaining 6 sheets of phyllo pastry on top of the filling, brushing each layer with melted butter.
9. 9.
   Fold the overhanging edges of the bottom layers over the top layers to seal the pie.
10. 10.
    Brush the top of the pie with melted butter.
11. 11.
    Using a sharp knife, score the top of the pie into portions.
12. 12.
    Bake in the preheated oven for 40-45 minutes, or until the pie is golden brown and crispy.
13. 13.
    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 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 walnuts or pine nuts to the spinach and cheese filling.
• If you prefer a milder taste, you can reduce the amount of savory and thyme in the filling.
• Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven to maintain its crispiness.

Serving advice

Serve the Balkan-style Spinach Pie warm or at room temperature. It can be enjoyed as a main course accompanied by a fresh salad or as a delightful appetizer. Cut into portions along the scored lines for easy serving.

Presentation advice

To enhance the presentation, sprinkle some extra chopped parsley on top of the pie before serving. The golden-brown crust and visible layers of phyllo pastry make for an impressive visual display.