Zeljanica Cheese Spinach Pie Recipes
SPINACH PIE
Provided by Ina Garten
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
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- Add 1/3 teaspoon of salt to the flour, and then add the warm water. Note: There is a difference when using cold vs. warm water. If you add cold water, then you will need to wait longer for the dough to rest (around 1.5 to 2 hours), but the dough will be easier to stretch out. If you use warm water, then the dough will be ready for use in around half an hour. If you choose the faster version, there is just one trick you need to know (it’s written below, so do not worry)
- Knead the dough for a few minutes until it becomes well mixed, and it stops sticking to the bowl. If needed feel free to add some more flour until it is no longer sticky
- Transfer the dough to your working station and shape it in a round ball. I have to cut the dough in 3 pieces because I don’t have the large working station, but if you have a large table, there is no need for that
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