I took a break from my sourdough bread baking mania to make this Spinach Pie for dinner a few nights ago. I had some filo dough in the freezer and a thawed box of spinach in the fridge so that along with a well stocked cheese drawer, I didn’t need to go to the grocery store. I love those kinds of recipes- you know the ones that you can make with what you have on hand. The trick is to keep a well stocked larder. I have read somewhere that when you go to the store, it’s a good idea to spend 10% of what your budget is for that week or month on things to stockpile that are on sale. Sounds good to me, except what about those trips to Trader Joe’s? Anyway, back to the Spinach Pie. This one is a easy peasy version that is good training ground if you are a newbie at using Filo dough. You have to remember that Filo dough is very dry, so when you open the package (thawed) you need to immediately cover it with a damp towel. This will keep it from drying out.
Here’s how to do it.
Just start by mixing all the filling ingredients together in a bowl.
SPINACH FILO PIE
For the printable
10-15 sheets filo pastry
1/2 cup butter, melted
3/4 cup crumbled Feta Cheese
9 oz box frozen chopped spinach, thawed and squeezed
1/2 cup cottage cheese
1/4 cup shredded Parmesan cheese
1/4 teaspoon ground nutmeg
1 tablespoon prepared pesto
1/2 teaspoon dried dill
salt and pepper to taste
Additional Egg wash for brushing on the pie
Mix all filling ingredients- cheeses, spinach, egg, spices in a bowl and set aside.
In a small square or oval ( 1 quart size) casserole dish or 9 inch pie pan, brush the bottom with butter and place a sheet of filo on the bottom. Repeat 5 times. Then dump all the filling in the dish, spreading around evenly. Then one by one fold a sheet in half and place it on top of the spinach and brush with butter. Do this until you use the 10 sheets. Finish with a good brush of butter smoothing down the dough and put in the fridge for about 15 minutes to chill. Preheat oven to 375F and brush the egg wash on top of the dough. Also take a sharp knife and cut the pastry scoring it before you put it in the oven.
Bake for 45 minutes until golden brown. Let it sit about 10 minutes before cutting it.
Serve with cucumber yoghurt sauce.