Spanakoppitta me Tyri (Spinach and cheese pie)

 

                At one time it provided satisfying fare for peasants working in the field ; today it is often cut into small portions and served as an appetizer. The feta and kefalotiri add their own distinctive flavor.

Serves 8

• 45 ml olive oil
• 1 large onion, finely chopped
• 4 scallions (spring onions), chopped
• 1 kg spinach, well washed and drained
• 125 gr feta cheese
• 250 gr cottage cheese
• 30 gr grated kefalotiri or parmesan cheese
• 30 ml chopped parsley
• 10 ml chopped dill or fennel
• 4 eggs, lightly beaten
• Pinch of nutmeg
• Salt and pepper, to taste
• 375 gr package phyllo pastry
• 90 ml olive oil

1. Preheat the oven to 350F (180C).
2. Heat the 45 ml of oilin a large saucepan and sauté the onion until soft ; add the scallions and spinach, cover, and cook for 5 minutes, until the spinach has softened ; allow to cool slightly.
3. Stir in the feta, cottage cheese, kefalotiri, parsley, dill, eggs, nutmeg, salt and pepper, and combine well.
4. Brush the patry sheets with some of the extra olive oil ; layer half the sheets in a greased 14 in x 10 in (35 cm x 25 cm) baking dish.
5. Spoon in the spinach and cheese mixture and top with the remaining pastry sheets ; press the pastry edges to the sides of the baking dish to seal.
6. Brush the top with olive oil and bake in the oven for about 45 minutes, or until the pastry is crisp and golden ; remove from the oven and let stand for 5 minutes before cutting.
7. This dish is delicious served hot or cold.

BON APPÉTIT