Spinach And Cottage Cheese Pies
|Spinach leaves||8 Medium (Silver Beet Variety)|
|Green shallots||6 , chopped|
|Cottage cheese||1⁄2 Cup (8 tbs)|
|Feta cheese||150 Gram, crumbled|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Eggs||4 , lightly beaten|
|Filo pastry sheets||8|
|Butter||60 Gram, melted (Extra)|
1.Wash spinach thoroughly, pat dry, trim away stems.
Place spinach in large saucepan, cover, bring to boil, reduce heat, simmer, covered, for about 3 minutes or until spinach is tender.
Pour into colander or strainer to drain; cool to room temperature.
Squeeze out as much excess liquid as you can; use your hand to do this.
Chop spinach finely, place in medium bowl.
Heat butter in small frying pan, add shallots, cook over medium heat for about 3 minutes or until shallots are soft.
Add to spinach with cheeses, nutmeg and eggs, stir well.
2.Unfold pastry from packet, carefully remove 8 sheets, wrap pastry and return to packet.
Place the 8 sheets flat on the bench.
Place 1 of these sheets separately on bench, brush with some of the extra butter.
Place another layer on first sheet, brush with butter.
Repeat layers with 2 more sheets of pastry and butter.
3.Grease 13cm x 23cm ovenproof dish.
Place the 4 joined sheets carefully into dish, trim pastry with scissors about 2cm from the edge of dish.
Spread spinach mixture evenly into dish; do not press down.
4.Layer remaining 4 sheets pastry with some of the remaining butter, fold pastry in half.
Lightly moisten edges of pastry in dish with water, place folded pastry on top of spinach mixture, trim edges, if necessary, to fit dish.
Gently fold edges of pastry together, brush top with butter.
Bake in moderately hot oven for about 40 minutes, or until golden brown.