Ingredients Jump to Instructions ↓

  1. 250g box frozen chopped spinach , thawed

  2. Note: I often use a little more spinachIt's up to you

  3. 2 cups cottage cheese

  4. 1-1/2 cups feta cheese

  5. Note: Sometimes I add approximately 1/2 cup of ricotta cheese to the recipe but it's not necessary.

  6. 2 Tbsps. pesto

  7. 2 garlic cloves

  8. 1 onion , chopped

  9. 2 eggs

  10. salt and pepper to season

  11. 8 sheets filo pastry

  12. cooking spray or oil to brush the sheets with

Instructions Jump to Ingredients ↑

  1. To remove any excess moisture, place thawed spinach in a sieve and drain.

  2. Place spinach, cottage cheese, feta, pesto, garlic, onion and eggs in a food processor and process until very smooth.

  3. Season with salt and pepper.

  4. Spray or brush one sheet of filo with a little oil and top with a second sheet. Repeat with a further two sheets to line an 8 inch pyrex baking dish.

  5. Pour the filling in and smooth out evenly.

  6. Flip the edges of the filo over to cover the filling.

  7. Spray or brush 4 sheets of filo with a little oil then gently scrunch and place on top.

  8. Note: I prefer to use melted butter.

  9. Bake at 350 degrees F for 30 minutes or until the filling is set.

  10. Serve in wedges with a yogurt or Tzatziki sauce on the side.

  11. Lemon Yogurt Sauce:

  12. Blend 1-1/2 cups plain yogurt with grated rind of 1/2 a lemon adding 2 Tbsp. freshly chopped parsley or chives.

  13. Tzatziki:

  14. containers plain yogurt (approx.

  15. grams), strained for 24 hrs Note: You can use goat, sheep or cow's yogurt Half a cucumber, peeled and roughly grated 6 garlic cloves, minced The juice of 1/2 a lemon 8 leaves of fresh mint, finely chopped 1-1/2 Tbsp. olive oil salt (2 generous pinches)

  16. After grating, make sure you squeeze out as much of the excess water from the cucumber as possible.

  17. Thoroughly combine all ingredients.


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