Recipe by kristin ei
This is one of the most delicious dishes I have ever come across. It is special to me because it is my husband's favorite dish from his old country. My mother in law and his aunt, both from Bosnia, taught me how to make it, even though they do not speak much English. They even make their own dough, but making phyllo dough is very difficult and they assured me it is more than okay
Top Review by Fatma Y.
this was my least favorite recipe. All I could taste was salt and oil from the cheddar cheese. i feel the cheddar cheese was too heavy for this dish and needed a cottage cheese to balance out this heavy flavor or either use 1/4 of the amount of cheddar cheese. I only used half of the ingredients and used 3/4 of the phyllo and still I took away about 3/4 of the filling out after I tasted and still this heavy cheddar taste makes it inedible, in my opinion. This recipe would be best without cheddar and just add cottage cheese ,egg, and spinach, maybe the feta cheese.
- 1 package thawed phyllo pastry sheet
- 2 bags washed fresh spinach
- 1 egg
- 1⁄4 cup sour cream (can use low fat)
- 1⁄2 lb feta cheese, crumbled
- 1 cup shredded mild cheddar cheese
- olive oil
- 1 1⁄2 teaspoons salt
- low-fat milk
- low-fat plain yogurt (optional)
Directions See How It's Made
- WASH HANDS (This recipe requires you to work with the food directly with your hands).
- Preheat oven to 350.
- Wash and drain spinach.
- Chop spinach and put in a big glass bowl.
- Add salt and mix with hands.
- Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable.
- The water in spinach will make the filling bitter so do not skip this step.
- Drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner.
- Transfer drained spinach into a new bowl.
- Add egg, and sour cream.
- Fold in feta and cheddar cheese.
- Put some olive oil in a small bowl.
- Grease a 9"*13" glass or metal baking pan.
- Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface.
- TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking) Place one sheet of dough into the pan and cut away excess.
- Brush with oil, using either your hands or a pastry brush.
- Repeat until dough is 6 or 7 layers.
- Add a skim of filling with hands and spread evenly.
- Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients.
- Just make sure you finish with the dough on top, sort of like lasagna.
- Place pie in the oven, uncovered, about 45 minutes.
- The top becomes flaky.
- Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.
- Bake for 15 more minutes.
- This dish can be served warm or room temperature.
- It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.