Spinach and Fresh Cheese Pie

Crispy phyllo pastry layers opening to a tender heart of spinach and fresh herbs. The scent of dill and brown butter from the oven promises a dual texture of crunch and creaminess.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 924
• Protein: 36 g
• Carbs: 49 g
• Fat: 62 g

Ingredients

• 1 kg Spinach ( fresh, washed and dried )
• 12 piece Phyllo dough ( whole sheets )
• 250 g Fresh cheese ( drained )
• 3 piece Egg ( beaten )
• 1 piece Spring onion, sauté/poêlé sans matière grasse ( bunch, chopped )
• 1 piece Dill ( bunch, chopped )
• 0.5 piece Flat-leaf parsley ( half bunch, chopped )
• 100 g Minimum butter sweet ( melted )
• 2 tbsp Extra virgin olive oil ( for the pan )
• 1 pinch Nutmeg ( grated )
• 200 g Feta cheese ( crumbled )

Instructions

1. Spinach preparation

   Wash the spinach. In a skillet, wilt them dry until they lose their volume. Squeeze them firmly between your hands to extract all the water; the filling must not soak the pastry.

2. Herb and cheese mixture

   Chop the spring onion, dill, and flat-leaf parsley. In a mixing bowl, combine the coarsely chopped spinach, fresh cheese, crumbled feta, eggs, and herbs. Add a pinch of nutmeg.

3. Phyllo assembly

   Melt the butter. Brush a mold with olive oil. Layer 6 sheets of phyllo dough, brushing each layer with melted butter. Let the pastry overhang the edges.

4. Filling and closing

   Spread the filling evenly. Cover with 6 more buttered phyllo sheets one by one. Fold the edges over to seal. Lightly score the top with a knife to make cutting easier.

5. Baking

   Bake at 180°C. The tart is ready when the pastry is golden brown, rigid, and sounds hollow when tapped.

Chef's tips

• The secret is the water: if the spinach isn't squeezed dry, the bottom pastry will be mush.
• Don't be shy with the butter between phyllo layers; it's what creates the flaky texture.

Storage

Keep refrigerated for 48h. Reheat only in the oven to restore crispiness, never in the microwave.