Spanakotiropita

Ingredients for 4 servings:

• 1 kg spinach
• 300 g shallot(s) or onions
• 1 bunch of dill
• 300 g sheep’s cheese
• ½ cup(s) condensed milk
• 2 eggs
• ½ cup(s) olive oil
• salt and pepper
• nutmeg
• 500 g puff pastry or strudel dough

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spinach and cheese pie

This recipe is for a whole pie, which is baked in a medium-sized pan. You can also bake individual pieces. These are then placed on a well-oiled baking sheet. Trim 1 kg of spinach, cut into small pieces, and season with salt. Mix by hand and squeeze dry liquid. (You can also use frozen spinach, but it must be drained well!) Finely chop 300 g of shallots or onions and add them to the pan with 1 bunch of chopped dill, 300 g of crumbly feta cheese, 1/2 cup of condensed milk, 2 beaten eggs, and 1/2 cup of olive oil. Mix well. Season with salt, pepper, and nutmeg. You will need a total of 500 g of thin strudel/puff pastry sheets. Oil the baking pan well and place half of the sheets in it, carefully brushing each one with olive oil. Spread the filling evenly over the spinach and cover with the remaining oiled sheets. Bake in the oven at medium heat for about 50-60 minutes.