One Pan Greek Filo Pastry with Cheese and Spinach
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- 10" frying pan
INGREDIENTS
- 1 pound/500 grams filo dough sheets
- 6 tablespoons olive oil
- 2 large eggs
- ⅔ cup/160 milliliters milk / cooking cream
- ½ teaspoon salt
- 4.4 ounces/125 grams cottage cheese
- 7 ounces/200 grams mozzarella, shredded
- 2 cups baby spinach leaves
INSTRUCTIONS
- In a bowl, beat the eggs, milk, and salt together.
- Lightly grease a 10” (26 cm) frying pan and place a sheet of filo dough in it. Brush the sheet with oil. Repeat with four more sheets, brushing each with oil before layering the next.
- Sprinkle half of the mozzarella over the filo layers, then add the spinach. Briefly dip another sheet of filo in the egg mixture and place it loosely over the spinach. Repeat this process with four more sheets, covering the spinach completely.
- Spoon dollops of cottage cheese and the remaining mozzarella on top. Tuck the edges of the filo sheets inward to seal the filling as much as possible. Place another sheet of filo on top and brush it with oil. Continue with the remaining filo sheets.
- Fold the edges of the dough inward around the sides to create a closed, neat appearance. Cook on low heat in a pan until the bottom is golden brown. Then flip and cook the other side until it is also golden brown.
MY NOTES
FAQ
Prevent the dough from drying out while preparing the pastry
To prevent filo dough from drying out while preparing the pastry, work quickly and keep unused sheets covered with a damp cloth or plastic wrap. Filo dough is thin and dries out rapidly, becoming brittle and difficult to work with. Always cover the dough when not in use and brush each sheet with melted butter or oil as you layer them. This not only keeps the dough moist but also helps create a crispy, golden crust.
Can I make this Greek filo pastry with cheese ahead of time?
Yes, you can make Greek filo pastry with cheese ahead of time and reheat it. Prepare the pastry as usual, bake it, and then let it cool completely. Once cooled, cover and store it in the refrigerator for up to two days. To reheat, place the pastry in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and crispy. Avoid microwaving, as it can make the filo soggy. This method ensures the pastry retains its texture and flavor.
How do I get the Greek filo pastry with cheese to be crispy and golden brown?
To achieve a crispy and golden brown Greek filo pastry with cheese, ensure each layer of phyllo dough is brushed generously with melted butter or olive oil. This helps create a flaky, golden crust. Bake the pastry in a preheated oven at the recommended temperature, usually around 350-375°F (175-190°C). Avoid overfilling the pastry, as excess moisture can prevent it from crisping up. Additionally, bake the pastry on a lower oven rack to allow the bottom to crisp as well as the top.
What side dishes pair well with Greek filo pastry with cheese?
Greek filo pastry with cheese pairs wonderfully with a variety of side dishes. A fresh Greek salad with tomatoes, cucumbers, olives, and feta cheese adds a refreshing contrast to the rich pastry. Tzatziki, a yogurt and cucumber dip, complements the flavors and provides a cool, creamy balance. Roasted vegetables, like bell peppers, zucchini, and eggplant, offer a hearty, savory accompaniment. Additionally, a light soup, such as avgolemono (Greek lemon chicken soup), can make a great starter. For a sweet touch, serve with honey-drizzled figs or fresh fruit to complete the meal.
Is it possible to make a vegan version of this Greek filo pastry?
Yes, you can make a vegan version of Greek filo pastry with cheese by substituting animal-based ingredients with plant-based alternatives. Use non-dairy milk, such as almond or soy milk, instead of regular milk. Replace eggs with a vegan egg substitute like flaxseed meal or chia seeds mixed with water. For the cheese filling, use vegan cheese or a mixture of blended tofu, nutritional yeast, and lemon juice for a creamy texture. Ensure the filo dough is vegan, as some varieties contain animal products.
How should I store leftover Greek filo pastry with cheese?
To store leftover Greek filo pastry with cheese, let it cool completely before covering it with plastic wrap or aluminum foil. Keep the covered pastry in the refrigerator for up to two days to maintain its freshness. For longer storage, you can freeze the pastry by wrapping it tightly in plastic wrap and then in aluminum foil. To reheat, bake the pastry in a preheated oven at 350°F (175°C) until warmed through and crispy, avoiding the microwave to prevent sogginess.
What is the best way to serve Greek filo pastry with cheese?
The best way to serve Greek filo pastry with cheese is warm. This ensures the pastry is crispy, and the cheese is melted and creamy. Serving it warm enhances the flavors and provides a delightful texture. If the pastry has been refrigerated or frozen, reheat it in the oven to restore its crispness before serving. While it can be enjoyed at room temperature or cold, warming it up will provide the best taste and experience.
