My vegetable beds are looking deliciously green at the moment, helped along in their lushness by this abundant rain, interspersed with bright sunshine. I have the most spinach and swiss chard I’ve ever succeeded in growing and this recipe is a incredibly easy and tasty way of using several large bowlfuls of it. I’ve adapted it from a traditional pita recipe created by Nina from Bosnia and Herzegovina at Nina’s Kitchen.
We’re avoiding cow’s milk at the moment, so I made this with goat’s yoghurt and ewe’s milk feta, but you can experiment with any combination of yoghurt and cheese, including cottage cheese.
This pie was so popular in our house that we didn’t have any leftovers but if you’re lucky enough to have some remaining the next day then it’s great cold too, in lunchboxes or for a picnic.
Large pinch of salt
6 sheets of filo pastry
Olive oil for brushing
500g spinach or swiss chard, washed and dried
150g feta cheese
1 tsp of nigella or sesame seeds
Beat the eggs and mix with the yoghurt and salt.
Brush the bottom of an oven dish (I used one 40 cm by 20 cm) with the oil.
Place 1 sheet of filo on the bottom of the dish and brush with oil, before adding another and brushing with oil.
Then spread out half the spinach, dot with half the feta cheese and spoon over half the yoghurt and egg mix.
Add another layer of filo, brush with oil, then add another, also brushing with oil.
Repeat the spinach, feta and yoghurt mix layer.
Place another 2 layers of filo, each brushed with oil, then sprinkle with the seeds.
Bake for 40 minutes until golden on top.