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Spinach & Feta Filo Pie (Zelyanitsa)
Spinach & Feta Filo Pie (Zelyanitsa)

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We hope you got benefit from reading it, now let’s go back to spinach & feta filo pie (zelyanitsa) recipe. To make spinach & feta filo pie (zelyanitsa) you need 11 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Spinach & Feta Filo Pie (Zelyanitsa):
  1. Take 500-600 g filo dough sheets (typically 2 boxes for a medium-large pan)
  2. Prepare 500 g feta cheese or other white soft cheese
  3. Use 1/2 tub soured cream or plain yoghurt
  4. Take 500 g spinach, cooked, chopped and drained of liquid
  5. You need 2 eggs
  6. Get Milk (if needed for consistency)
  7. Provide Olive oil or butter
  8. Take 150 ml sparkling water
  9. Get pastry brush
  10. Use 3 tbs oregano or herbs de provable or za’atar (can also mix, to taste)
  11. Get Salt to taste (none needed if feta cheese)
Instructions to make Spinach & Feta Filo Pie (Zelyanitsa):
  1. Flash boil spinach or defrost frozen spinach. Drain of liquid as much as possible, otherwise spanakopita will be soggy.
  2. Crumble feta cheese and mix with soured cream or yoghurt, eggs and add more yoghurt or a bit of milk if needed, so it has a consistency that is easy to spread. Add spinach and spices and mix well. Set aside.
  3. Prepare two bowls, one with olive oil or melted butter, one with sparkling water.
  4. Open the pack of filo, making sure it's had a couple of hours to unfreeze if frozen, and lay it on a clean cloth. Moisten another kitchen cloth lightly and cover the filo, as it can dry out pretty quickly and become brittle..
  5. Take a pan of medium thickness and grease well. This can be baked in pan of any shape, including a cake mould, just make sure the pan is not too deep (it will not cook through) or too shallow (not as tasty as it will have too little of the filling)
  6. Set yourself on a workstation - there is an assembly line quality to this process, and the pie can be set pretty quickly.
  7. Grease the pan well. Layer the bottom of the pan with a folded sheet. Grease fully with pastry brush. Repeat the process until 3-4 layers have been laid - this is to prevent soggy bottom and to hold the filling.
  8. Several spoons of filling and spread around. Cover with another layer of dough, and lightly sprinkle sparkling water with your fingers on top of it. Follow by another layer of filo, grease the filo and then add another layer of filling. Repeat.
  9. When done, add extra layers on top - I usually put 2-3 sheets and grease them all in between. Pierce the pie with fork in multiple places to aid baking and cover the baking pan with aluminum foil.
  10. Pre-heat over to 200C. Put the pie in the middle of the over, fan on, and bake for approximately 30-40 minutes,depending on strength of the oven. Once the edges start to brown, remove the aluminum foil and let the top layer brown and become crispy.
  11. Take out of the oven and let cool for at least 15-20 minutes to set.
  12. Cut in pieces and serve with salad or soup or as an appetiser on its own. It also makes a great breakfast food. Enjoy!
  13. Refrigerates well and can be a great snack for several days.

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