Spinach and Feta Cheese Pie

 Spinach and Feta Cheese Pie

First defrost and squeeze all the excess water from 2 pounds of frozen chopped spinach.

Then assemble the remaining ingredients: 

1 roll of defrosted filo dough (about 16-20 sheets), 

1-1/4 cups of plain Greek yogurt,

2 sticks of butter,

10 ounces of good feta cheese,

2 eggs, 

1/2 cup of chopped white onion,

1/4 cup chopped flat leaf parsley.

First carefully melt the butter and allow it to completely cool down.

In the meantime sauté the chopped onion in a bit of olive oil, as well as a tablespoon of the melted butter, for about 2 minutes, and then add the chopped spinach and continue to sauté for about 5 more minutes.  Season with a bit of salt and allow the mixture rest until cool.

Crumble the feta cheese with a fork, and add in the chopped parsley.

Once the melted butter comes to room temperature, combine it with the yogurt.  Then lightly whisk the two eggs and stir them into the yogurt and butter mixture.

Now it's time to assemble the börek.  First, lightly grease the baking pan.  I used a large round pan, but you can certainly use a rectangular pan, which is actually the more common presentation.  Carefully place one or two sheets of filo dough on the bottom of the pan to fully cover it, allowing the sides to droop over the edges of the pan.  Generously brush on the yogurt mixture, fold in the drooping edges, and then add another layer of filo dough and brush again with the yogurt mixture. Continue layering in this manner until you have used half of the sheets of filo dough.

Now fold the sautéed spinach and onion into the feta cheese mixture, stir well, and spread all of it evenly over layers of filo dough in the pan.  At this point I like to add a few grinds of black pepper, and a teaspoon of Turkish red pepper, but both are optional.

Now cover the mixture with another layer of filo dough, brush with the yogurt mixture, and continue layering and brushing until you have used up all the filo dough in one roll.  Be sure to brush the very top layer with the yogurt mixture as well.

With a sharp knife, before any baking commences, cut the pastry into serving sizes, whether they be wedges or squares, and cook uncovered in a 375 degree oven for 40-45 minutes.  

The börek is ready when the top is golden brown.

It's best warm, 10 minutes out of the oven.  Wow, I feel like I've met a culinary challenge head on, and I am certain I have a lot of börek dishes in my future.