Spinach and Cheese Baking-Sheet Pie
Easy spinach and cheese baking pie
Spinach and cheese pies in all forms are a staple appetizer all over the Middle East. This version is slightly Algerian and American and is best served warm. With this recipe, you can make enough appetizer portions for 12 servings or 6 servings if served as a meal with soup.
Spinach alternatives
You can substitute the spinach or add to it. Some alternatives that I love are: dandelion greens, swiss chard, diced broccoli (plus a little cheddar to go with the fetta), stinging nettles, leeks and ramps.
Spinach and Cheese Baking-Sheet Pie
by The Lore | May 2019
- Prep time: 30 minutes
- Cook time: 30 minutes
- Inactive time: 0 minutes
- Total time: 60 minutes
Servings: 6-12
Ingredients:
Milk Wash
- 1 egg *
- 1/4 cup olive oil
- 1/2 cup milk *
- 2 tablespoons yogurt *
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Spinach Filling
- 1 tablespoon olive oil
- 1 medium onion, diced
- 20 ounces spinach *
- 1 bunch parsley, diced*
- 4 cloves garlic, minced
- 1/4 teaspoon harissa
- 1 cup feta cheese, crumbled
- 1/2 cup shredded white cheddar cheese or Mexican cheese mix
- Salt to taste
To Assemble
- 12 phyllo dough sheets, thawed and ready to use
- 2 egg yolks, slightly beaten*
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds
Instructions:
Milk Wash
- Mix all the ingredients in a small bowl and whisk until well combined. Set aside.
Spinach Filling
- Heat the olive oil in a large saucepan, over medium heat.
- Add the onions and saute until translucent.
- Add 1/3rd of the spinach and cook until it wilts and gives room to next 1/3. Continue this until you have added all the spinach and the spinach is completely wilted. About 10 minutes.
- Add the parsley, garlic and harissa and continue cooking, about 10 minutes.
- Remove from the heat.
- Place the mixture in a sieve or strainer and let it cool down and drain at the same time.
- Add feta and shredded cheese to the cooled down spinach mixture.
- Add salt to taste.
To Assemble
- Grease a 12"x 17" rimmed baking sheet.
- Prepare your phyllo dough, keep it covered with plastic or a slightly damp towel, you don't want the phyllo to dry and become brittle.
- Place 2 of the phyllo dough sheets on the baking sheet. Brush with 3 tablespoons of the milk wash.
- Place 2 more phyllo dough sheets and brush them with 1/4 cup of the milk wash mix.
- Next, layer on 1 sheet of phyllo dough.
- Spread the spinach and cheese mixture evenly over the phyllo dough. Don't spread it all the way to the edges. Leave enough space around the parameter of the phyllo so it can be pressed down with the phyllo that gets placed on top of the spinach. About 1/2 inch.
- Brush the edges with some of the milk wash.
- Place two sheets of the phyllo on top,press down the edges to they stick to the phyllo below.
- Brush the phyllo with 3 tablespoons of the milk wash mix.
- Place 2 phyllo dough sheets and brush them with 3 tablespoons of the milk wash mix.
- Place 2 more phyllo dough sheets and brush them with 3 tablespoons of the milk wash mix.
- Place the last sheet on top.
- Cover the baking sheet and place in the refrigerator so the wash can soak in, 2 hours or up to 1 day ahead.
- Preheat the oven to 350 F.
- Slice the pie into 12 or 16 pieces.
- Brush the top with the egg wash and sprinkle the sesame and nigella seeds all over.
- Bake until golden brown, about 30 minutes.
- Serve warm.
Notes:
- Follow the frozen phyllo dough instructions for defrost.
- To reheat the pie, use the toaster oven or the oven. The microwave is not ideal as it results in a rubbery dough.
Notes:
- Follow the frozen phyllo dough instructions for defrost.
- To reheat the pie, use the toaster oven or the oven. The microwave is not ideal as it results in a rubbery dough.
Denotes items that we prefer to be organic. Read more about it here: Items to buy organic when grocery shopping.
