Summary

Ingredients

• 300 g sheep cheese
• 1 medium onion (s), diced
• 1 bunch parsley, smooth, chopped
• 600 g spinach leaves, frozen
• salt and pepper
• Nutmeg, freshly grated
• 100 g butter
• 1 medium egg (s)
• 100 ml milk
• Fat, for the shape
• 1 package dough (filo dough), approx. 500 g

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Instructions

1. Defrost, squeeze and roughly chop the spinach.
2. Cut the cheese (you can also add some goat cheese) into small cubes and mix with the onion, spinach and parsley. Season with salt, pepper and nutmeg.
3. Melt the butter, but don`t brown it. Whisk the egg with the milk and stir in the melted butter.
4. Divide the filo pastry into the individual sheets.
5. Line a greased loaf pan with the first filo sheet and brush this with some of the egg-butter-milk. Let the dough hang over the edge of the pan.
6. Continue with the dough until all the leaves are in the shape.
7. Then pour in the spinach and cheese mixture.
8. Cover the filling with the overhanging dough and brush with the remaining egg-butter-milk.
9. If necessary, the dough. cut into shape.
10. Place the mold in the cold oven on the lower rail and set the oven to 200 degrees (convection 180 degrees).
11. After about 40 minutes the pie is ready to be enjoyed.
12. We like the dish best warm, but it can also be served cold.