Bulgarian Spinach Pie
Spinach pie is one of my favorite dishes of spring. I always complement the slightly bitter taste of the cooked spinach with a little complementary opposite flavors – lemonade sweetness and a pinch of salt. Greeks prepare a similar meal with homemade phyllo and call it “spanakopita”. There is also a traditional spinach pie recipe in English cuisine.
For spinach stuffing:
- 600-700 g of spinach
- 2 green onions
- 2 cloves of garlic
- Pinch of salt
- 30 ml of olive oil
For the pie:
- 500 g of phyllo
- 3 eggs
- 1 tea cup lemonade (Sprite, 7UP)
- 300 g white cheese (cow, sheep or goat optional)
- 1 packet of butter (125 g)
Prepare the spinach stuffing:
Wash and clean the spinach, cut it in bulk to make it easy to get into the pan.
Cut the onion and garlic.
Use a large 5 liter saucepan. Heat the olive oil and gently cook the onion and garlic. Do not let it to over fry. Add the spinach and sprinkle with a pinch of salt. Stir occasionally and cook until all the liquid in the pan has evaporated.
Fry the butter in a small casserole. In this way, the aroma of the pie will become richer and nicer.
Preheat oven to 180 degrees Celsius.
Prepare a suitable pan, grease it with melted butter.
Beat the eggs with the lemonade, crush the cheese. Prepare the pan with the spinach stuffing.
In a pan, rotate a row of prepared phyllo, spinach, cheese, some egg mixture and melted butter.
And so while using all the products. Top with the last sheet of phyllo. Pour with a knife and pour the pie on top with the rest of the eggs and lemonade, as well as the remaining butter.
Put in the oven and bake for 40-45 minutes. Until crispy baked crust forms.
Serve the pie warm or cold.