By Carmel Karni — See the recipe
Since we weave all of our towels in Turkey, I have the opportunity to visit regularly and have fallen in love with the country—from its friendly people and lively cities to its beautiful nature and incredible cuisine.
The Turks have a wonderful tradition of savory pastries, and this quick adaptation of a spinach and cheese pie is so impressive and delicious, that it will wow everyone. Just don’t tell them how easy it is to make.
Ingredients for 6 pies
- 6-7 sheets phyllo dough (I use an extra sheet to patch any holes)
- 1/3 cup olive oil
- 5 TBS melted butter
- Sesame seeds for sprinkling on top (optional)
Ingredients for Filling
- 3/4 lb frozen spinach, thawed
- 2 cups cottage cheese
- 5 oz sheep milk feta
- Salt and pepper
Instructions
Heat your oven to 400 degrees. Cover a baking sheet with parchment. Mix the olive oil and butter in a bowl and set aside. Use a flat, sturdy kitchen towel to squeeze as much water as possible from the spinach. It’s easiest to do in batches. Chop the squeezed greens finely and place 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 clean towel. Place the rectangle of dough with its wider side facing you. Lightly brush the sheet with the olive
