To make the perfect Easter European/Bosnian /Serb pie first ensure you find good filo pastry. Greek and Turkish are the best of which Cypresa is most widely available. When choosing the pastry go for the one which is meant to be used for baklava or for filling with cheese or spinach.
1 packet filo pastry
For the filling:
200 g Feta cheese
2 fresh eggs
1 large packet of spinach (500g)
500g cottage cheese
300ml carton of sour cream
Oil bottom and sides of your oven dish with sunflower oil.
Wash and chop spinach into small strips, then place in a mixing bowl. Add all the other ingredients and mix into a compact mass. There is no need to add salt as feta cheese is quite salty.
Preheat the oven to 220°C (temperatures given are for fan assisted ovens; adjust temperature accordingly for non-fan assisted or gas ovens).
Spread a sheet of pastry flat and brush oil in a straight line down the centre. Put the filling in a thin line on top of the oil. Roll up as if you are rolling a very long roulade. Place a roll into the oiled baking dish. Repeat the process with the other sheets of filo until the dish is full or you run out of ingredients. These quantities can easily fill more than one baking dish. Uncooked pie can easily be frozen; simply take the dish out of the freezer and pop it into the oven when you need a quick freshly cooked meal.
Place the pie into the oven and bake on the middle shelf for 30 minutes then turn down the heat to 180°C and bake for a further 15 minutes. While nearly ready mix a tablespoon of butter with a freshly boiled cup of hot water. Take the pie out of the oven and generously pour the butter mixture over the top. Place back into the oven for another 5 minutes.
Serve straight from the oven with natural yoghurt.
By Billie’s kitchen