Spinach and Feta Pie

Ingredients

• 100 g of pine nuts;
• 1 lemon;
• some olive oil;
• 5 large eggs;
• 300 g of feta;
• 50 g cheddar;
• ground black pepper - to taste;
• 2 pinches of dried oregano;
• 1 teaspoon butter;
• 400 g young spinach;
• 270 g filo dough;
• salt, ground cayenne pepper - to taste;
• 1 nutmeg.
  
  

Cooking

Fry the pine nuts on medium heat until golden brown - it will take 1-2 minutes. Finely rub lemon zest, sprinkle with a little oil, mix well with nuts.

Break eggs into a large bowl, add chopped feta and grated cheddar. Season with ground pepper and oregano.

Heat cream and olive oil in a frying pan over medium heat. Put half the spinach and stir until it wilts. Add leftover herbs and repeat the process.

On a half-meter stretch of parchment greased with olive oil, spread out with a small overlap 4 layers of phyllo dough. Lubricate with a small amount of oil. Mash a little and level so that they almost cover the paper. Sprinkle with salt, black and cayenne pepper. Lay out 3 layers this way.

Stir the spinach with half a grated nutmeg, eggs and cheese.

Transfer the dough with parchment to the pan so that the edges are hanging. Pour the spinach mixture evenly and cover with dough.

Roast the cake for 2 minutes over medium heat. Then put the pan on the top shelf of the oven preheated to 200 ° C. Wait 18–20 minutes for the crisp to appear.

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