You are here

Spinach And Cottage Cheese Pies

admin's picture
Ingredients
  Spinach leaves 8 Medium (Silver Beet Variety)
  Butter 30 Gram
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Spinach
Cook Time: 
40 Minutes

Rate It

Your rating: None
4.1525
Average: 4.2 (20 votes)