By Carmel Karni — See the recipe
Quick and Easy Spinach Pie
This impressive and delicious pie comes together so easily and quickly you will be bringing it to every dinner party. Just don’t tell anybody it took you twenty minutes to make.
Spinach Pie
Ingredients
- 10 sheets phyllo dough (roughly)
- ½ cup olive oil
Filling
- 1 lb greens- (spinach, chard or kale or a mix; frozen and thawed works as well)
- 1 cup cottage cheese
- 5 oz sheep milk feta
- Salt and pepper
Instructions
Heat your oven to 400 degrees. Convection if you have it. Quickly blanch the greens- bring about an inch of water in a large pan, add some salt. Drop the greens and let wilt. Once wilted, dump into a colander and let cool. Use a flat, sturdy kitchen towel (we make them as part of our Towel/Kit!) to squeeze as much water as possible from the spinach. It’s easiest to do in batches. (if using frozen spinach, just squeeze it) Chop the squeezed greens finely and put in a bowl along with the cheeses. Add some pepper, mix, taste and add salt if it is needed. You can make the filling a day or two in advance and keep it in the fridge.
Take one sheet of phyllo, and cover the rest of the pack in a lightly damp, clean flat towel (Our cook towel again!) place the rectangle of dough with its wider side facing you. Lightly brush the sheet with olive oil. Place about an inch of filling in a horizontal mound across the width of the sheet, about an inch from the sheet’s edge. Roll the dough away from you creating a tube. Place the tube in a pie pan along the contours of the pan, continue in concentric circles until you cover the whole pan. Brush a little more olive oil on the finished pie and bake for about 35 minutes (but start checking at 25 minutes) until the pie is golden.
