Directions: |
Directions:You will need a large pan that is 2.5 or 3 inches deep. You may find that you will need two pans because as Bosnians, we like to make enough spinach pie to last a few meals. It should be delicious, so trust me, you will want to eat it again and again (plus it keeps well for at least 3 days.)
Wash and cut spinach finely. Make sure the spinach is drained because you don’t want any extra water. Mix spinach with the eggs, cottage cheese, sour cream, ricotta cheese and salt. Once you have the mixture ready, melt the butter. Using your hand or a brush, grease the bottom and the sides of the pan.
Start layering phyllo rectangles on the bottom of the pan, crossing them until you have the bottom completely covered. Butter the phyllo evenly then put another layer of phyllo and butter again. Repeat this 4 times always buttering between layers. This is so you have a thicker foundation on the bottom of the pie.
After you’ve buttered the fourth bottom layer, spread a generous amount of mixture evenly. Follow it up with a single layer of phyllo dough. Butter, then again spread a nice helping of mixture. Continue like this until you reach close to the top of the pan. Then, just like you did at the bottom, cover with 4 layers of phyllo buttering each layer. Make sure to butter the top layer also.
Finally, use a knife to cut medium size squares. It’s easier to cut now than when it’s baked.
Preheat oven to 375 ºF. Bake pie for 30 minutes, then lower heat to 350 ºF and watch the pie as it becomes golden over the next 30 minutes or so, depending on the strength of your oven. When the pie is done, the top layer should be golden-brown and crispy and not at all watery. If it’s still a bit watery, use low-temperature to ‘dry it out’ and watch not to burn the top.
Let stand for several minutes before eating. Enjoy!!
P.S. Bosnians love a big dollop of sour cream served with it! |
This recipe for Bosnian Spinach and Cheese Pie is from