members recipes

Traditional, simple, layered delishiousness.

Ingredients
1 pack filo pastry
2 bags fresh spinach
3 pots cottage cheese
150g grated cheddar cheese
2 eggs
Drop of single cream or milk
Sprinkle of nutmeg
Salt
Pepper
Oil for brushing

Oven = 200C, then reduced to 180C

Method
Chop or rip spinach into a large bowl. Grate cheddar cheese and mix with spinach (hands are best but messy!). Add cottage cheese, milk or cream, eggs, seasoning and nutmeg. Mix well.

Layer 3 filo sheets in the bottom of a large, deep dish (oiling each individually) add a thin layer of the spinach mixture. Add more filo layers, then more filling etc. End with 3 layers of filo.

Press edges and corners in and sprinkle with milk to glaze. Bake at 200C for 10-15 mins, until golden on top then reduce heat to 180C for 10-15 mins.

Boil the kettle. Add 1 tbsp butter and 1 tsp salt to 1/4 pint of boiling water. Drizzle over pie. Turn oven off and stand pie in warm oven for 5 mins.

** (The traditional way of serving this is to cover with a cloth then a chopping board and leave till cool [so the steam finishes cooking it]. The pie is then moist and can be served cut into squares [delicious the next day!]. Omit this step if your prefer the pastry crunchy or eat immediately if you want it warm.)**