Name: Spinach and phyllo pastry
Ingredients: 250 grams of phyllo dough; 400 grams of frozen spinach; 300 grams of feta cheese (or 200 grams of ricotta + 100 grams of gorgonzola); 200 grams of Greek yogurt; 3 cloves of garlic, finely chopped; 2 eggs; 1 lemon (zest only); 1 tablespoon of chopped dried dill (use at least 2 tablespoons if using fresh); A pinch of nutmeg; Salt, to taste; Ground black pepper, as needed; 100 grams of butter

Begin by defrosting the phyllo dough and spinach in the refrigerator the day before you plan to cook.
This recipe fits a baking dish approximately 8×10 inches.
Start by finely chopping the garlic and placing it in a bowl. Add the eggs and lightly beat them, just enough to blend.
Squeeze the spinach to remove excess water and add it to the bowl. Then add the chopped feta cheese (or ricotta and gorgonzola), Greek yogurt, dill, lemon zest, nutmeg, ground black pepper, and salt. Be cautious with the salt amount, especially if using feta, as it is quite salty.
Thoroughly mix everything with a spoon and set aside.
Melt the butter.
Check if the phyllo dough fits your baking dish; if necessary, cut it to size. If you plan to serve the dish cut into cubes, place a sheet of parchment paper at the bottom of the dish to facilitate the removal and separation of the pieces after baking.
Lay the first layer of phyllo dough in the dish, brush it with melted butter, and place another sheet on top. Repeat this process until you have laid down 10 sheets.
Spread the filling evenly over the phyllo dough.
Continue layering the phyllo sheets, brushing each with melted butter as before, until all the sheets are used.
If you plan to serve the dish in cubes, score the pastry into squares before baking. There’s no need to cut through to the bottom; just ensure the top layers are scored.
Bake at 200°C (approximately 400°F) for about 25 minutes or until golden brown.
If serving in cubes, allow the dish to cool slightly before removing from the form and cutting through the scored lines.

Ingredients

Instructions