Ingredients: |
Ingredients: 1/2 of Phyllo dough sheets
1/2 stick of butter, melted
1/2 pack of Feta cheese, about 1/4 of lb., crush it or buy the crumbled type
16 oz cottage cheese (I like Daisy)
6 eggs + 1 extra for brushing the top with yolk
1 can of spinach, about 14 oz
1 pinch of salt (optional)
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Directions: |
Directions:For the Phyllo dough sheets, you will find it in the frozen section and keep it in the fridge (not the freezer) if you intend to cook it in the next couple of days), then take it out of the fridge on the day you cook it, to let it warm up for easily unpacking and separation of the sheets without getting stuck to each other.
Divide the half Phyllo pack in half, so you have two quarters to work with. You will use one quarter on the bottom, and the other quarter on the top.
Get an oven tray and spread oil or butter on all sides using a brush.
Place the first Phyllo sheet and using the brush just sprinkle a few drops of melted butter on it. Repeat with the rest of the first quarter sheets.
For the spinach, I use DelMonte - rinse it and strain the water as much as you can.
Get a bowl in which you will mix the spinach, the cottage cheese, the feta cheese and the 6 eggs. Optionally add the salt and mix it.
Spread the mix on the top of the sheets.
Continue placing the sheets from the second quarter sprinkling each with melted butter.
When you get to the top one, brush it with an egg yolk for a golden color.
Bake the pita in the oven at 375 for an hour. You may use a toothpick probe (or skewers) to check if it’s ready – when nothing sticks on it, it’s done. The mix may get watery sometimes, if you see liquid bubbling on the sides, keep the pie in the oven for 8-10 more minutes or so.
Attention: After 15 or 20 minutes into baking you may cover the pie with a baking sheet or Aluminum foil to avoid getting the top too dark or even burnt (you do not seal it, just place it on top).
After you take it out of the oven, let it cool then cut it in pieces. |
Personal
Notes: |
Personal
Notes: There are many recipe versions out there, this is how my grandma was making it, with the only exception that she was making the dough from scratch (there were no premade sheets on the market).
I am using this brand of feta from BJ’s (half of the pack) but you may use any other brand including the already crumbled type. We just like this one because it is the closest to the original taste that I grew up with.
I used to make this pie for Holidays because it reminded me of my home country. Then I started making it more often because my picky boys loved it, and for a long time it was the only way they were eating spinach when they were young kids. It is a favorite of my eldest son, even now when he comes home for holidays.
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This recipe for Spanakopita (Spinach Pie): Magdalena Sandu is from