Spinach and Fresh Cheese Pie
Ingredients
- 1 kgSpinach (fresh, washed and dried)
- 12 pcPhyllo dough (whole sheets)
- 250 gFresh cheese (drained)
- 3 pcEgg (beaten)
- 1 pcSpring onion, sauté/poêlé sans matière grasse (bunch, chopped)
- 1 pcDill (bunch, chopped)
- 0.5 pcFlat-leaf parsley (half bunch, chopped)
- 100 gUnsalted butter (melted)
- 2 tbspExtra virgin olive oil (for the pan)
- 1 pinchNutmeg (grated)
- 200 gFeta cheese (crumbled)
Method
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.
- 1
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
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
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
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
Bake at 180°C. The tart is ready when the pastry is golden brown, rigid, and sounds hollow when tapped.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for 48h. Reheat only in the oven to restore crispiness, never in the microwave.
