Sunday, February 23, 2014

Pita (spinach pie)

Pita (spinach pie)
8-10 bunches green onions (5/6 per bunch)
3 bags - 9oz spinach (I think this means 3 * 9oz)
2 stick butter
3 tbsp olive oil
5 tbsp milk + 1 cup
4-5 tbsp flour
16oz cottage cheese
16oz feta cheese
one egg per person
16oz phyllo dough sheets

Grease baking pan (for later). Preheat oven to 400.
Melt a stick of butter and 5 tbsp milk in another pan until it melts. Leave on the side.
Steam spinach until it shrinks, set aside.
Cut roots off onions and cut into 1cm pieces. Melt a stick of butter and the olive oil, and fry the green onions in the pan, stirring frequently. After 10-15 minutes, add the spinach. Stir 2-3 minutes, take off burner, add 1 cup milk, and mix; then add flour and mix very well- you want a paste-like consistency. This paste can be made the day before if necessary, but same-day is better.
Mix cottage and feta cheese and eggs, make into another paste.
Layer greased baking pan with two sheets, then grease with butter/milk mix. I think it's sheets, grease, sheets, then make it like a package around the outside, folding in over the couple of sheets in the middle to cover up the gaps. Do that with half of the the spinach/onions mix, then with the egg/cheese mix, then with the other half of the spinach/onion mix. Then the last ones, you grease and layer until the top. But don't grease the top sheets yet; cut into 8 pieces. Then grease it, making sure the corners are greased and tucked in.
Bake at 400 for 45 minutes.
Serve with yogurt. You can also make it with just the egg mix, or just the spinach mix.

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