Cooking time: 30 minutes.
Ingredients
- 100 g pine nuts;
- 1 lemon;
- a little olive oil;
- 5 large eggs;
- 300 g feta;
- 50 g cheddar;
- ground black pepper - to taste;
- 2 pinches of dried oregano;
- 1 teaspoon butter;
- 400 g young spinach;
- 270 g filo dough;
- salt, ground cayenne pepper - to taste;
- 1 nutmeg.
Preparation
Toast the pine nuts over medium heat until golden brown, about 1-2 minutes. Finely grate the lemon zest, sprinkle with a little oil, and mix well with the nuts.
Break the eggs into a large bowl and add the chopped feta and grated cheddar. Season with ground pepper and oregano.
Heat the butter and olive oil in a frying pan over medium heat. Add half the spinach and stir until it wilts. Add the remaining greens and repeat the process.
On a half-meter piece of parchment greased with olive oil, place 4 layers of phyllo dough with a slight overlap. Lubricate them with a little oil. Knead them a little and level them so that they almost cover the paper. Sprinkle with salt, black pepper and cayenne pepper. Lay out 3 layers in this way.
Mix the stewed spinach with half the grated nutmeg, eggs and cheese.
Transfer the parchment-lined dough to the pan, allowing the edges to overhang. Pour in the spinach mixture evenly and cover with the batter.
Cook the bottom of the pie over medium heat for 2 minutes. Then place the frying pan on the top shelf of an oven preheated to 200°C. Wait 18-20 minutes for the crust to crisp up.
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