Spinach and Feta Pie

If you love pies, but hate to make the pastry to line the form with or you don’t have the time, filo pastry is a good solution. Filo pastry comes from the middle east and North African countries. Filo pastry is thin sheets of water and flour and can be bought in most supermarkers. Defrost it in the refrigerator and when you begin to use it, cover the sheets you are not using right away with a clean damp towel. Denmark makes white, soft cheese made from cow´s milk. Unfortunately, Danish feta, which is called salat ost, is very salty and  crumbles easily. In this recipe, I use Greek feta which is made from goat’s milk.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spinach and Feta Pie

Serves 4

6 thin sheets of filo pastry

1 cup of cottage cheese

½ cup of milk

2 tbsp. flour

2 egg whites

6 tbsp. melted butter

1 large potato, peeled and grated

1 small squash, diced

2 cloves garlic, finely chopped

½ cup chicken stock

6 oz.. frossen whole spinach

2 spring onions, finely chopped

½ tsp. grated lemon rind

½ tsk salt

½ tsk sort pepper

2 oz.

Preheat  oven 425°F.

To make the filling, defrost the filo pastry in the refrigerator. It will take an hour. Blend cottage cheese, milk, flour and egg whites. Come 2 tbsp. of butter on a frying pan and add potato, squash, garlic and chicken stock and cook 5 minutes or until the vegetables are soft. Add spinach and spring onions and stir. Let simmer 2 minutes. Remove from the heat and add lemon rind and season with salt and pepper.

To make the pie, brush a pie form with butter and come a sheet of filo pastry one at a time letting a little of the pastry hang over the edge. Brush between each sheet of filo pastry with butter. Pour the cheese mixture into the pie form and then add the spinach/ vegetables mixture on top of the cheese mixture. Fold the edge of filo pastry  over the mixture. The middle should be open. Sprinkle with feta cheese. Bake the pie 35 minutes or until the filo pastry appears finished.

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