The large, famous Greek pie is much quicker to make than the little triangles and cigars. It is not finger food but makes an excellent first course or main vegetarian meal.

　　

Ingredients

serves 16-20

　　2 pounds fresh spinach

　　5 ounces feta cheese

　　4 ounces cottage cheese

　　4 eggs, lightly beaten

　　1/2 cup dill, finely chopped (optional)

　　1/4 teaspoon grated nutmeg

　　Salt and pepper

　　14 sheets fillo pastry

　　1/2 cup (1 stick) butter, melted, or about 1/2 cup olive or vegetable oil

　　

Step 1

Wash the spinach and cut off any hard stems, then drain. Put the leaves in a pan and cook with the lid on and no extra water for a few minutes only, until they crumple into a soft mass. (They steam in the water that clings to them.) Drain and press out the excess liquid, which could make the pastry soggy. Return to the pan and dry it out further, stirring, over high heat.

　　

Step 2

Mash the cheeses together with a fork. Add the eggs, spinach, dill, nutmeg, salt if necessary (take into account the saltiness of the cheese), and pepper.

　　

Step 3

Follow the instructions for “Making a Large Layered Greek-Style Fillo Pie” above (page 130).

　　

Step 4

Serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf