Molded Spinach Phyllo Pie (Spanakopita se Forma
Recipe source: NY Times Food
- 1/2 cup chopped scallion
- 2 tablespoons butter
- 2 pounds fresh spinach, cleaned, or four 10-ounce packages frozen chopped spinach
- 6 eggs, lightly beaten
- 1/2 pound feta cheese, crumbled
- 8 ounces cottage cheese
- 2 tablespoons farina
- 1/2 cup minced flatleaf parsley
- 1/2 cup chopped fresh dill or 1 tablespoon dried
- Salt and freshly ground pepper to taste
- 1/2 pound butter, melted
- 1 pound phyllo pastry
1. Saute scallion in 2 tablespoons butter until tender. Cook spinach in water until wilted in a large saucepan. Drain, pressing out as much liquid as possible. (If using frozen spinach, simply thaw and drain thoroughly.) Mix together scallion, eggs, feta, cottage cheese, farina, parsley, dill, and spinach. Season lightly with salt and pepper.
2. Butter a two-quart ring mold. Unfold phyllo and wrap in plastic wrap to keep from drying out. Remove one sheet of phyllo and, using a pastry brush, lightly dab it with melted butter. Fit into the mold, allowing at least an inch to hang over the edge. Repeat, using about 20 sheets of phyllo, making sure to distribute the sheets evenly on all sides. Fill mold with spinach mixture. Fold overhanging bits of phyllo over filling. Arrange remaining sheets, individually by buttering one at a time and placing it over the filling so that the mold is completely covered. Remove pastry dough from the mold's center hole.
3. Preheat oven to 350 degrees. Place mold on baking sheet and bake for 1 1/4 hours or until golden brown and puffed. Let stand 10 minutes before unmolding onto a platter. If top crust is not crisp and golden, return to oven briefly to brown top.
Make Ahead: This dish can be frozen, unbaked. To serve, bake without thawing for 1 3/4 hours. It can also be baked ahead and reheated at 350 degrees for 20 to 30 minutes before serving.