 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This recipe is a take on a classic Greek combination of spinach, feta cheese with phyllo pastry. Phyllo pastry is easy to work with, just remember to keep it moistened between a dampened towel. Ingredients:
250g box frozen chopped spinach, thawed |
note: i often use a little more spinach. it's up to you |
2 cups cottage cheese |
1-1/2 cups feta cheese |
note: sometimes i add approximately 1/2 cup of ricotta cheese to the recipe but it's not necessary. |
2 tbsps. pesto |
2 garlic cloves |
1 onion, chopped |
2 eggs |
salt and pepper to season |
8 sheets filo pastry |
cooking spray or oil to brush the sheets with |
Directions:
1. To remove any excess moisture, place thawed spinach in a sieve and drain.
2. Place spinach, cottage cheese, feta, pesto, garlic, onion and eggs in a food processor and process until very smooth.
3. Season with salt and pepper.
4. Spray or brush one sheet of filo with a little oil and top with a second sheet. Repeat with a further two sheets to line an 8 inch pyrex baking dish.
5. Pour the filling in and smooth out evenly.
6. Flip the edges of the filo over to cover the filling.
7. Spray or brush 4 sheets of filo with a little oil then gently scrunch and place on top.
8. Note: I prefer to use melted butter.
9. Bake at 350 degrees F for 30 minutes or until the filling is set.
10. Serve in wedges with a yogurt or Tzatziki sauce on the side.
11. Lemon Yogurt Sauce:
12. Blend 1-1/2 cups plain yogurt with grated rind of 1/2 a lemon adding 2 Tbsp. freshly chopped parsley or chives.
13. Tzatziki:
14. 2 containers plain yogurt (approx. 400 grams), strained for 24 hrs
15. Note: You can use goat, sheep or cow's yogurt
16. Half a cucumber, peeled and roughly grated
17. 6 garlic cloves, minced
18. The juice of 1/2 a lemon
19. 8 leaves of fresh mint, finely chopped
20. 1-1/2 Tbsp. olive oil
21. salt (2 generous pinches)
22. After grating, make sure you squeeze out as much of the excess water from the cucumber as possible.
23. Thoroughly combine all ingredients.
|
|