It is similar to Greek Spanakopita, but even better. Cheese and spinach make one of the most fabulous combos in pies. I use half of Feta and half of cottage cheese to get a good balance of flavor. It is always better to use thicker phyllo dough for this kind of pie, however is not easy to find it here in the U.S. When it is about making phyllo pies there is a rule - thin sheet phyllo goes well with sweet and thicker with savory pies.
On the pictures you can see how great feast I had. Cheese and spinach phyllo pie with dry smoked beef and kefir. I think this food žwould help even Novak Djokovic recover immediately after his epic match with Rafael Nadal on Australian Open. Btw, what a great finals, what a great victory!
1 package of phyllo dough – if it was in the freezer move it to the fridge overnight, and then it has to be out of the fridge for 2 hours
For the first filling:
1 cup flour
1 cup vegetable oil
1 cup sparkling water
1 teaspoon baking powder
1 teaspoon. salt
1 cup plain yogurt
For the second filling:
1 cup crumbled Feta cheese
1 cup cottage or Ricotta cheese
2 bunches of fresh spinach
Make the first filling – mix eggs, yogurt, oil, sparkling water, salt, baking powder and flour.
Make the second filling – combine cottage cheese, crumbled Feta cheese and spinach (cleaned, washed and chopped).
Preheat oven to 395F (200C).
Divide all phyllo sheets by 4 to get the same number of layers that you need for each roll (you will have four rolls). You have to work fast with phyllo dough. Cover it with wet cloth, otherwise it will dry out.
Spread the sheet of phyllo dough and brush it with the first filling. Put over the next sheet and repeat. If the phyllo dough is too thin, brush every second sheet. The last layer brush with the first and spread the second filling. Roll the dough and transfer to the greased baking pan.
When you have all four rolls in the pan, pour the rest of the first filling over them. Place baking pan in the oven and bake for about 30-40 minutes until the top gets golden brown color.
Allow to cool down a bit before you cut it.
Serve it warm with kefir.
You can find my other savory phyllo pie with mushrooms here.