Pie of filo dough with feta, cottage cheese and spinach

4 servings

55 minutes

The phyllo pie with feta, cottage cheese, and spinach is a vibrant embodiment of Greek culinary tradition. This recipe originates from the Mediterranean, where feta cheese is an integral part of gastronomy. The salty taste of feta harmonizes beautifully with the soft cottage cheese and the freshness of spinach, creating a rich yet balanced bouquet of flavors. When baked, the pie develops a golden crust while remaining juicy and tender inside. It is perfect for festive gatherings as well as cozy family dinners. Especially delicious when warm, it retains its appeal even when chilled. Serving it with Greek yogurt or a light herb sauce enhances its flavor nuances, making this pie a true culinary masterpiece.

Energy value per serving

• Calories: 451.6
• Proteins: 32.6g
• Fats: 26g
• Carbohydrates: 18.4g

Ingredients

• Feta cheese: 170 g
• Cottage cheese 5%: 400 g
• Chicken egg: 2 pc
• Garlic: 6 clove
• Spinach: 100 g
• Green onions: to taste
• Egg yolk: 1 pc
• Filo dough: 100 g
• Salt: to taste
• Freshly ground black pepper: to taste
• Sesame: 1 tbsp

Cooking steps

1. First, it is necessary to thaw the phyllo dough according to the package instructions, which means leaving it in the packaging at room temperature for 2 hours.

   Required ingredients:

   • Filo dough: 100 g

2. If frozen spinach is used, it should be heated in a pan with a little vegetable oil. Excess liquid needs to be evaporated. If the spinach is fresh, it can be washed, well squeezed, dried, and finely chopped. Green onions can be added to the spinach. The greens should be mixed with garlic (using a garlic press), cottage cheese, and eggs. The cottage cheese mixture can be seasoned with salt and pepper to taste.

   Required ingredients:

   • Spinach: 100 g
   • Green onions:  to taste
   • Garlic: 6 cloves
   • Cottage cheese 5%: 400 g
   • Chicken egg: 2 pieces
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

3. Frozen dough does not need to be rolled out, but it should be cut into strips about 5 cm wide. About 1/5 of the box will be needed for a medium-sized pie.

4. The filling should be evenly distributed on each strip; for one future roll, you can use 2 sheets of phyllo, one on top of the other, as they are thin.

5. Seal the strips on all sides to keep the filling strictly inside the dough.

6. Grease the baking tray with a little oil and place the filled rolls seam side down one by one. Repeat this several times, trying to evenly balance the amount of filling and dough. Form a snail from the dough.

7. Brush the pie with egg yolk and sprinkle with sesame and flax.

   Required ingredients:

   • Egg yolk: 1 piece
   • Sesame: 1 tablespoon

8. Bake in a preheated oven at 200 degrees for 20-25 minutes. Serve hot or cold.