GREEK CHEESE AND SPINACH PIE RECIPES

Steps:

• Preheat the oven to 375°F
• For the filling, melt the butter in a small pan over medium heat, then cook the scallions until soft and translucent, 3 to 5 minutes
• Transfer to a large bowl and let cool
• Thoroughly drain the spinach of all water by squeezing it in a cheesecloth
• (Wet spinach will cause your spanakopita to be soggy
• )  Add the spinach, dill, salt, pepper, eggs, cottage cheese, feta cheese, and olive oil to the  bowl containing the scallions
• Fold the ingredients together until fully combined, being careful not to break up the feta
• Set aside
• For the dough, using the melted, clarified butter, lightly butter a 10-by-15-inch baking dish or baking sheet
• Remove the phyllo from the package, unfurl each piece, and lay flat
• You should have around 25 to 30 sheets
• As you work, cover the flattened dough sheets with a damp tea towel or moistened paper towel to prevent them from drying out
• Carefully peel off one sheet of phyllo and lay it on the bottom of the dish
• Do not straighten or pull tight
• With a pastry brush, generously spread clarified butter over the sheet until it is moistened
• Continue laying down sheets and coating with butter until you have used half of your total phyllo dough (10 to 15 sheets)
• Spread the spinach filling over the sheets of phyllo in an even layer, to the edges of the dish
• Layer the remaining phyllo sheets, brushing with butter between each layer, until 3 sheets of phyllo remain
• Place the final sheets on top together, tightly, to create a smooth top
• Brush the top with clarified butter to finish
• Using a very sharp paring knife, score 4 even lines lengthwise down the phyllo about  ½ inch deep
• Then cut five even lines across horizontally, to create 30 rectangular pieces
• Cut a diagonal line across each piece to create triangles
• Nelly likes to cut the corner pieces in opposite directions
• Brush clarified butter into each cut
• This keeps the phyllo in place while cooking
• Using the paring knife, carefully tuck the borders down by running the knife around all 4 edges
• Brush the borders with butter
• Bake for 1 hour, until the top is a deep golden brown
• (Check after 45 minutes to assess the level of browning
• If it is already dark brown, cover with foil for the last 15 minutes of cooking
• ) Let cool; serve at room temperature

Steps:

• Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and saute until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
• Remove the pan from the heat and allow to cool somewhat. When cool enough to handle, finely chop the spinach and place in a large bowl.
• Preheat the oven to 375°F.
• Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan - you will just have a thinner pita, but don't use a smaller one), or a 10 x 15 inch rectangular baking pan.
• Add dill and feta cheese to the spinach. Add salt and pepper to taste (careful with the salt - the feta will add quite a bit of its own). Pour the eggs over and give a stir to combine well.
• Open up the phyllo pastry and place on a work surface. If using the country style pastry proceed, if using the thinner phyllo; cover with a damp cloth. (Continue to cover the pastry sheets with the damp cloth each time you remove one as you prepare the pie.).
• Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
• Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
• Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges.
• Repeat layering with the remaining phyllo, oiling each sheet generously.
• Using a sharp knife, score the upper layers of pastry into the size pieces you will want to serve once the pie is baked- BE CAREFUL NOT TO CUT THROUGH BOTTOM PASTRY.
• Bake the pie in the middle of the oven for approximately 40-45 minutes until it is golden brown. For the last 15-20 minutes, I put my baking pan directly on the oven floor to crisp it better.
• Cool till just warm (we never, but never eat this hot! The flavours just wouldn't come through properly). Cut into serving pieces and serve either just warm or at room temperature.
• Note: If my spinach filling appears to be too 'wet', I often take 2 of the phyllo sheets and use them as a 'layer' between the spinach filling; these sheets absorb the extra liquid (they must not be brushed with oil).
• It's also worth noting that Greeks love their olive oil! I have used olive oil with a lighter hand than most Greeks in this recipe - but it may still be too much for you. Feel free to add the amount you feel most comfortable with, but be aware that flavour may be compromised.