Rec and pic cred: Ruhana Ebrahim
A.k.a Greek Spinach Pie
Ingredients: 8 sheets phyllo pastry (room temp covered with damp cloth)Melted ghee (Clarified butter) (for brushing)
Filling-1 large bunch spinach (chopped)2 tablespoon olive oil1 large onion (chopped)1 tablespoon ground garlic ½ teaspoon salt½ teaspoon freshly ground black pepperPinch nutmeg powder1 teaspoon ground green chillies (or less)1 cup milk1 egg1 block Cyprus Foods ricotta cheese (roughly crumbled)40g feta cheese (crumbled)Zest of 1 lemon
Garnish-Onion (kulunji) seeds/ black sesame seedsDried mixed herbs
1. Heat the oil in a flat based pot.2. Add the onion and saute till golden.3. Add the rinsed spinach to onions with salt, pepper, nutmeg, garlic and chillies and milk.4. Then cook down till no liquid remains and spinach is cooked.5. Allow to cool, then mix in cheeses, egg and lemon zest.6. Divide the pastry into 2 stacks, 4 sheets each.7. Brush each sheet with melted ghee (Clarified butter). 8. Divide filling in two.9. Spoon filling in a line at the end of sheet on each stack.10. Roll upwards in a tight roll for each stack.11. Then roll into a tight spiral joining the ends of the 2 rolls.12. Brush the top with ghee (Clarified butter).13. Sprinkle dried herbs and optional onion seeds.14. Bake at 180degC until golden and crispy. 15. Allow to cool for few minutes before slicing.
INFO & TIPS
Note: Can be frozen before baking in an airtight container.