Balkan 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
• 150g (5.3 oz) ricotta cheese 150g (5.3 oz) ricotta cheese
• 100g (3.5 oz) mozzarella cheese, shredded 100g (3.5 oz) mozzarella cheese, shredded
• 2 eggs, beaten 2 eggs, beaten
• 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
• Salt and pepper to taste Salt and pepper to taste
• Butter, melted (for brushing) Butter, melted (for brushing)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 22g (2g sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1.2g

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, mozzarella cheese, beaten eggs, and cooled spinach mixture. Season with salt and pepper to taste.
5. 5.
   Grease a baking dish with 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 4 more sheets of phyllo pastry, brushing each layer with melted butter.
7. 7.
   Spread half of the spinach and cheese filling evenly over the layered phyllo pastry.
8. 8.
   Layer 4 more sheets of phyllo pastry on top of the filling, brushing each layer with melted butter.
9. 9.
   Spread the remaining spinach and cheese filling over the second layer of phyllo pastry.
10. 10.
    Layer the remaining 5 sheets of phyllo pastry on top, brushing each layer with melted butter.
11. 11.
    Fold the overhanging edges of the phyllo pastry over the top layer to seal the pie.
12. 12.
    Brush the top of the pie with melted butter.
13. 13.
    Bake in the preheated oven for 40-45 minutes, or until the pie is golden brown and crispy.
14. 14.
    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.
• Feta cheese — Use a good quality feta cheese for the best flavor. If the feta is too salty, you can soak it in water for a few minutes before crumbling it.

Tips & Tricks

• To achieve a crispier crust, you can sprinkle some breadcrumbs between the layers of phyllo pastry.
• If you prefer a stronger garlic flavor, you can add an extra clove of minced garlic to the filling.
• Serve the Balkan Spinach and 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 of the pastry.

Serving advice

Serve the Balkan Spinach and Cheese Pie as a main course accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a delicious appetizer or snack.

Presentation advice

When serving the pie, cut it into individual portions and garnish with a sprinkle of fresh herbs, such as parsley or dill, for a pop of color. The golden-brown crust and layers of spinach and cheese will make for an enticing presentation.