SPINACH AND CHEESE PASTRIES
There are different Greek, Turkish and Bulgarian versions of this dish, which use different types of cheese or filo dough. The recipe listed below is one of my favorite versions.
Use a 26-cm. diameter pan.
1 package of filo or pastry dough 50 to 70 grams of melted butter
1 container (250 ml.) of sweet cream
½ cup milk
4 eggs, beaten well
Salt and pepper to taste
A tiny bit of nutmeg
400 g. spinach, blanched and dried well, torn into pieces
200 g. feta cheese, crumbled
300 g. Kashkaval cheese, crumbled
150 g. parmesan cheese, grated
2 to 3 Tbsp. nigella and sesame seeds
Mix the cream, milk and eggs together in a bowl. Season with salt, pepper and nutmeg and stir.
In a separate bowl, mix the cheeses with the spinach.
Grease the pan with butter and line the bottom and sides with filo dough, letting dough fall over the sides. Brush filo dough with butter.
Add another layer of filo dough and brush with butter again. Continue until you’ve added five layers of dough.
Add half of the egg mixture and then half of the cheese mixture on top of the egg mixture. Then add a few more layers of filo dough and the rest of the egg mixture and the rest of the cheese mixture on top.
Add two more layers of filo dough and brush with butter. Fold any extra dough into the mixture.
Brush well again with butter and then sprinkle with nigella and sesame seeds. Bake in an oven that has been preheated to 180° for 25 to 30 minutes or until pasty has turned golden brown and a toothpick comes out clean and dry.