Directions:
- WASH HANDS (This recipe requires you to work with the food directly with your hands).
- Preheat oven to 350.
- Wash and drain spinach.
- Chop spinach and put in a big glass bowl.
- Add salt and mix with hands.
- Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable.
- The water in spinach will make the filling bitter so do not skip this step.
- Drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner.
- Transfer drained spinach into a new bowl.
- Add egg, and sour cream.
- Fold in feta and cheddar cheese.
- Put some olive oil in a small bowl.
- Grease a 9 *13 glass or metal baking pan.
- Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface.
- TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking) Place one sheet of dough into the pan and cut away excess.
- Brush with oil, using either your hands or a pastry brush.
- Repeat until dough is 6 or 7 layers.
- Add a skim of filling with hands and spread evenly.
- Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients.
- Just make sure you finish with the dough on top, sort of like lasagna.
- Place pie in the oven, uncovered, about 45 minutes.
- The top becomes flaky.
- Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.
- Bake for 15 more minutes.
- This dish can be served warm or room temperature.
- It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.18 Kcal (721 kJ) | ||
| Calories from fat | 109.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.17g | 19% | |
|---|---|---|---|
| Cholesterol | 63.03mg | 21% | |
| Sodium | 920.05mg | 38% | |
| Potassium | 528.56mg | 11% | |
| Total Carbs | 5.23g | 2% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 11.27g | 23% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 3.1mg | 17% | |
| Calcium | 339.2mg | 34% | |
| Amount Per 100 g | |||
| Calories | 121.87 Kcal (510 kJ) | ||
| Calories from fat | 77.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 19% | |
|---|---|---|---|
| Cholesterol | 44.62mg | 21% | |
| Sodium | 651.22mg | 38% | |
| Potassium | 374.12mg | 11% | |
| Total Carbs | 3.7g | 2% | |
| Sugars | 0.9g | 5% | |
| Dietary Fiber | 1.2g | 7% | |
| Protein | 7.98g | 23% | |
| Vitamin C | 16.9mg | 40% | |
| Iron | 2.2mg | 17% | |
| Calcium | 240.1mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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