Monday, February 06, 2012
Phyllo Spinach Pie-Sort Of
The child hates feta cheese. I can understand this, but that doesn't mean I'm pleased about it. I made a version of a spinach pie that he found acceptable, and Mr. ETB didn't even mention missing the feta. That said, I hesitate to call this a spinach pie, but I also haven't a clue what I should call it.
You Will Need:
1/2 package of Phyllo dough (about 20 sheets) thawed and at room temperature
2 blocks frozen spinach, cooked, drained and squeezed dry of moisture in a towel
1 pound cottage cheese, drained and forced through a sieve
1 cup hard cheese, finely grated (I used a sheep's milk cheese because I had it)
Salt/Pepper/Thyme to taste
1 tablespoon dried minced onion
1/2 teaspoon dried minced garlic
1 large egg
Preheat oven to 350 degrees F. Generously grease a 9x13 pan. Work quickly with the Phyllo, and keep the remainder covered with a damp towel as you work. Pour a generous amount of olive oil into a bowl. Grab a pastry brush. Layer 10 sheets of Phyllo, brushing well between each layer with oil, and tucking the sides down as you go. After 10 sheets, pile in the filling, and smooth to distribute evenly. Layer on all but the last two sheets in the same manner as before. Score the pie in a diamond patter with a sharp knife cutting all the way through. Crumble the last two sheets of Phyllo with your hands and scatter atop the pie. Lightly brush with more oil. Bake 30-40 minutes or until top is deeply golden and filling appears cooked. Let stand at least ten minutes before serving. Serve warm, or at room temperature.