Ok once I learn to make something new and easy, I get completely obsessed. My latest obsession is with this spinach and cheese in phyllo pastry. It’s simple to make and everyone likes it. Well, most anyone.
I’ve made so many versions of it so I’m just going to post my latest one, and in my opinion the best version simply because using fresh spinach is so much more delicious than the frozen ones I’ve been using.
The concept is simple. A cheese and spinach filling. A custard topping. And phyllo pastry as the base and cover.
For this picture, I’ve moved on to the second layer. Many do it with only one layer but I find if you have the extra ingredients, making two layers makes it thicker and more moorish. So first spread cooked spinach.
And then add cheese. I’ve been using feta all along but for this particular day, my supermarket ran out of feta. So I used dollops of ricotta cheese and sharp cheddar. Season with lots of sea salt and black pepper.
Then the custard. For this custard, I what three whole eggs with one tub (125ml) of Greek yogurt. Season with salt and pepper. Add a splash of milk and that’s it.
Cover the dough. And because I learn from experience, I watched how some people would cut the pastry into squares first before baking. It helps! If you don’t, yes, it will look prettier but the process of cutting crispy phyllo in front of guests is a huge mess!
And then voila! It’s all ready to be served.
For the cheesy part, feel free to experiment. My aunt uses mozzarella, and I think next time I’ll do these pastries in individual portions. With mozzarella and pine nuts!
Enjoy trying! It’s an easy dish to whip up for last minute entertaining. 🙂
The Occasional Cook 