Spinach Pecorino Pie

Name: Spinach Pecorino Pie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 6 leaves (à 30 x 31 cm; à 25 g) Strudel dough Filo or Yufka dough (refrigerated shelf); 800 g young spinach; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 50 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 150 g dried tomatoes in oil; 150 g Sheep's cheese; 2 Eggs (size M); 3-4 Tbsp Breadcrumbs; 50 g Butter; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

6 leaves (à 30 x 31 cm; à 25 g) Strudel dough Filo or Yufka dough (refrigerated shelf)
800 g young spinach
2 Onions
2 Garlic cloves
2 TABLESPOONS Olive oil
50 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
150 g dried tomatoes in oil
150 g Sheep's cheese
2 Eggs (size M)
3-4 Tbsp Breadcrumbs
50 g Butter
7-10 Tbsp Grease

Directions

1
Let the dough sheets rest for about 10 minutes at room temperature. Clean, wash and drain the spinach in a colander. Peel and finely dice onions and garlic. Heat the oil in a pot. Sauté onion and garlic in it. Pour in the broth.
2
Add the spinach bit by bit and let it collapse. Season spinach with salt, pepper and nutmeg. Let the spinach cool down lukewarm. In the meantime, drain the tomatoes in a sieve and dice them coarsely. Crumble the feta cheese. Squeeze the spinach well and mix it with tomato pieces, cheese, eggs and 2-3 tbsp. breadcrumbs. Grease tart tin with lift-off base (approx. 22 cm Ø). Melt butter. Carefully place 1 pastry sheet in the tart tin and brush with butter. Place 3 more sheets on top, offset clockwise, and brush with butter. Sprinkle 1 tbsp.
3
Grease tart tin with lift-off base (approx. 22 cm Ø). Melt butter. Carefully place 1 pastry sheet in the tart tin and brush with butter. Place 3 more sheets on top, offset clockwise, and brush with butter. Sprinkle 1 tbsp. breadcrumbs on top. Pour in the spinach-cheese mixture and spread evenly. Place 2 more pastry sheets on the filling and brush with butter. Wrap overlapping pastry sheets towards the middle and brush with butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes. Remove and carefully loosen from the tin. Serve hot or cold
4
Pour in the spinach-cheese mixture and spread evenly. Place 2 more pastry sheets on the filling and brush with butter. Wrap overlapping pastry sheets towards the middle and brush with butter. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes. Remove and carefully loosen from the tin. Serve hot or cold
5
Waiting time approx. 30 minutes