Spinach and cheese pie

Delicious Spinach and Cheese Pie

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 8

Who can resist a spinach and cheese pie, with crispy layers and a rich filling? This simple and quick recipe is perfect for any meal of the day, from breakfast to dinner. The spinach and cheese pie is a classic combination, loved by many, and an excellent way to bring healthy vegetables to the table. Making this pie is an experience that blends tradition with culinary creativity.

Ingredients:
- 400 g phyllo pastry (usually a package contains 12-13 sheets)
- 3 large eggs
- 250 g kefir (or buttermilk, yogurt, or sour cream)
- 250 g sheep cheese (or feta, cottage cheese)
- 400 g spinach (fresh or frozen)
- Olive oil or butter for greasing
- Salt and pepper to taste

Practical tip: If using frozen spinach, make sure to thaw and drain it well to avoid a soggy filling.

Preparing the pie:

1. Preparing the ingredients:
Start by thawing the spinach if using the frozen version. Once thawed, squeeze it well to remove excess water. If you choose fresh spinach, wash it thoroughly and boil it in salted water for 2-3 minutes, then drain and chop finely.

2. Mixing the filling:
In a large bowl, grate the cheese and mix it with the 3 beaten eggs and kefir until you achieve a smooth mixture. Add the spinach and season with salt and pepper to taste. Mix well to ensure all ingredients are incorporated.

3. Preparing the phyllo sheets:
On a clean surface, unfold the phyllo sheets. Divide them into 4 groups, each containing 3 sheets. It is important to brush them with oil between layers to achieve a crispy texture. If you are concerned about calories, you can reduce the amount of oil or use a cooking spray.

4. Assembling the pie:
In a greased baking dish (you can use a baking sheet for easier cleanup), place the first layer of 4 phyllo sheets, brushed with oil. Add a layer of spinach and cheese filling. Continue alternating layers of sheets and filling, finishing with a final layer of sheets. It is important to brush the last layer of sheets to make them crispy.

5. Baking:
Preheat the oven to 180°C (or 350°F). Place the dish in the preheated oven and bake the pie for 25-30 minutes or until golden and crispy. Check the pie occasionally, as baking times may vary depending on the oven.

6. Finishing:
Once the pie is ready, remove it from the oven and cover it with a clean, damp, wrung-out towel for 10-15 minutes. This trick helps retain moisture and achieve an ideal texture.

7. Serving:
Cut the pie into portions and serve warm, alongside a refreshing glass of kefir, which perfectly complements its taste. This pie can be served both warm and cold, making it a versatile choice for everyday meals or special occasions.

Nutritional benefits:
Spinach is an excellent source of vitamins and minerals, being rich in iron, calcium, and vitamins A, C, and K. Sheep cheese provides protein and calcium, while eggs contribute essential nutrients, offering a balanced meal.

Recipe variation:
If you want to experiment, you can try adding some spices like nutmeg or dill to enhance the flavors. You can also combine spinach with other vegetables, such as mushrooms or zucchini, for an even richer filling.

Frequently asked questions:
- Can I use other types of cheese? Absolutely! You can use feta, cottage cheese, or even a mix of cheeses, depending on your preferences.
- How can I store the pie? If you have leftover pie, you can store it in the refrigerator in an airtight container for 3-4 days. You can reheat it in the oven to regain its crispiness.
- What other dishes pair well with spinach pie? This pie pairs perfectly with a fresh salad or a garlic yogurt sauce.

In conclusion, the spinach and cheese pie is a versatile, tasty, and healthy dish that can bring joy to your meals. Don't hesitate to try it and share this recipe with your loved ones! Cooking is an art form, and every recipe has its story; in this spinach and cheese pie, the story is about tradition, health, and unforgettable moments spent around the table.