Serves 2-4
Fresh Spinach or Sorrel
Vlashichki cheese or Feta
Pot of Sour Cream
Sheets of Phyllo Pastry
Extra Virgin Olive Oil
Salt and Ground Black Pepper
1. First wash the Sorrel or Spinach, put into a bowl and sprinkle with salt, leave for 15 minutes then squeeze all excess water from the Sorrel/Spinach. (If you leave any water in it, the pie will have a bitter taste, so really take time to make sure the spinach is dry.
2. After put the squeezed spinach/sorrel back into a bowl and drizzel with extra virgin olive oil.
3. In another bowl, crumble the cheese and stir in sour cream. Start to slowly add the spinach and mix until everything is complete mixed. Add salt to taste and black pepper.
4. Get a 2 inch deep baking tray, oil the inside and cover the whole inside of the tray with some sheets of filo pastry. Seal sheets together with a little melted butter. Make sure the tray is fully lined with approx. three layers of pastry.
5. Add the Cheese/Spinach mixture, the put two/three further layers of pastry to seal the pie.
6. Bake in a preheated over 180°C for about 30 minutes. Take the pie out, mix a little of the sour cream with some milk, then pour of the top of the hot pastry. (In this style of pie you don't want the pastry to be crispy, you want it to be soft) Then put the pie back into the over for a further 5 minutes.
7. Cut into slices - is great eaten hot or cold.
