Pite me Spinaq dhe DjathëSpinach and Cheese Pie
This savory pie is built from thin pastry sheets wrapped around a filling of spinach, onion, and brined cheese. Baked until crisp and golden, it is a common everyday-style dish that slices cleanly after a short rest.
Prep
35m
Cook
45m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pastry
- 500gPhyllo Dough (thawed if frozen)
- 80gUnsalted Butter (melted)
Filling
- 500gSpinach (roughly chopped)
- 220gWhite Brined Cheese (crumbled)
- 2pcsEgg
- 120gOnion (finely chopped)
- 30mlVegetable Oil
- 4gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 190°C (375°F) and lightly grease a baking pan.
- 02
Heat the vegetable oil in a skillet over medium heat. Add the onion and cook until soft and lightly golden.
- 03
Add the spinach and cook just until wilted. Transfer to a bowl and let it cool slightly.
- 04
Mix the cooled vegetables with the white brined cheese, eggs, salt, and black pepper until evenly combined.
- 05
Line the pan with several sheets of phyllo dough, brushing each sheet with unsalted butter as you go.
- 06
Spread the filling evenly over the pastry.
- 07
Cover with the remaining phyllo dough, again brushing each sheet with unsalted butter.
- 08
Tuck in the edges and score the top lightly for easier slicing after baking.
- 09
Bake until the pie is crisp and deeply golden.
- 10
Rest the pie for several minutes before slicing and serving.
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