Oriental pie with spinach and feta cheese

Ingredients for 4 servings:

• 300 g sheep’s cheese
• 1 m.-large onion(s), diced
• 1 bunch parsley, flat, chopped
• 600 g leaf spinach, frozen
• salt and pepper
• Nutmeg, freshly grated
• 100 g butter
• 1 m.-sized eggs
• 100 ml milk
• Fat for the mold
• 1 package of filo pastry, approx. 500 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

crispy shell with spicy filling

Defrost the spinach, squeeze dry, and roughly chop. Cut the cheese (you can also add some goat cheese) into small cubes and mix with the onion, spinach, and parsley. Season with salt, pepper, and nutmeg. Melt the butter, but do not brown it. Whisk the egg with the milk and stir in the melted butter. Divide the filo dough into individual sheets. Line a greased loaf pan with the first filo sheet and brush it with some of the egg, butter, and milk mixture. Allow the dough to hang over the edge of the pan. Continue working with the dough until all the sheets are in the pan. Then pour in the spinach and cheese mixture. Cover the filling with the overhanging pastry and brush with the remaining egg, butter, and milk. Cut the dough into shapes, if necessary. Place the pan on the bottom rack of a cold oven and set the oven to 200°C (top/bottom heat: 180°C) (convection oven: 180°C). After about 40 minutes, the pie is ready to enjoy. We like it best served warm, but it can also be served cold.