Yields 8-10 servings:
Ingredients:
1 packet of phyllo pastry (500 gm)
40 gm melted butter + 40 ml of oil
Extra butter for coating
Stuffing:
200 gm cottage cheese (crumbled)
200 gm feta cheese (crumbled)
400 gm spinach leaves (thawed, drained from its waters, chopped into small pieces)
1/2 tsp each:
Salt, black pepper
pinch of grated nutmeg
For the Top Mixture:
1 cup milk
2 eggs beaten until foamy with a dash of milk; at room temperature; seasoned with a pinch of salt and pepper. Mix them with remaining milk and pour over semi cooked spanakopita. Continue baking for ten more minutes or until absorbed and deeply golden. Allow to slightly cool, then slice and serve.
Method:
In a large bowl; combine all stuffing ingredients. Mix well to integrate. Cover and leave aside. Coat a round baking pan of 26 cm with the extra butter. Start by dividing your sheets into equal halves. Always have a damp cotton towel to cover the phyllo sheets all the time. Mix to combine well the amount of butter and oil. Layer two sheets at a time on the base of the pan; with the four ends of each sheet, dangling out of the pan; snugging them tightly by means of a slightly oiled brush with the combined butter and oil mixture. Repeat with the other two sheets doing the same; except changing position of dangling ends; clockwise or anti clockwise; until first batch is finished. Spread stuffing contents evenly over the top sheets without oiling them. Repeat with remaining batch of the second half of sheets. When process is done; gently lift up all dangling sheet ends; one by one towards the inside of the pan. Oil them when you nest them inside the pan; alternately and bake at 200 to 220 Celsius; until slightly golden.
Remove the pan and proceed with the top mixture; following above instructions.
* A version of this article appears in print in the 2 October, 2025 edition of Al-Ahram Weekly
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