Creamy Fillo Spinach Pie

I should have waited a few minutes before cutting and serving.

nice and golden!

makes one pie

Ingredients:

1 lb. of spinach leaves
7 oz. aged cheddar cheese, grated
4 eggs
5 T. of butter
2-1/4 c. milk
one package of fillo sheets
8 oz. ricotta cheese
1/2 t. salt
1/2 t. white pepper

Instruction:

Preheat oven to 350 ∘F.  Grease an 8x8 baking dish.  Grate cheddar cheese and set a side.  Steam spinach leaves and drain, removing as much moisture as possible.  Add spinach to a bowl and combine with ricotta cheese and white pepper.  In a medium sized bowl, whisk eggs together and set aside.  In a sauce pan melt the butter, add the milk and heat till warm, remove from heat.  Add milk and butter mixture to eggs, add salt then whisk for a few seconds till combine.  Unwrap fillo dough and lay first sheet in to the pan, pressing to all sides carefully.  Let excess fillo overhang.  Add one ladle (aprox. 4-5 T.) of the egg, milk mixture, then sprinkle some of the cheddar over the milk mixture.  Repeat this process till dish is half full.  Then add the spinach mixture, pressing it together with your hands and laying it in place.  Cover with a layer of fillo and repeat milk and cheese layering till there is 2 sheets left or until dish is almost full.  Add the last two sheets with a layer of milk and egg sauce between.  Take all sides of the overhanging dough and carefully fold on to the top of the pie, careful not to break the pieces.  Cover with remaining milk and egg mixture.  If your dish is very full, you may want to place it on a baking sheet.  Bake pie for 30-45 minutes till the top is nice and golden and puffed up.  Remove from oven and let set for a few minutes, to set up before cutting and serving.  Enjoy!