Spinach and Cheese Pie in Phyllo Dough

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Thaw the phyllo dough in the fridge overnight, until pliable but still cold.

   Refrigerator

   💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.

For the Pastry Filling

1. 2
   In a bowl, mix the spinach, Bulgarian cheese, ricotta, eggs and nutmeg, and season with black pepper.

   Bowl

To assemble

1. 3
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 4
   Mix the olive oil into the oil.
3. 5
   Grease Pan and lay in it 4 phyllo sheets, spreading a little the oil on each sheet.

   Baking panPastry brush
4. 6
   Fill with the cooled filling and smooth the top.
5. 7
   Cover with 4 more phyllo sheets, brushing each one with a little the oil as well, and score the top layer into squares.

   Pastry brush

   💡Score the top phyllo layers before baking: after baking they are crisp and crumble under the knife.
6. 8
   Bake 40–45 minutes, until the pie is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.