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SpinacoPita (spinach savoury pie) or Spanacopita or Spanakopita, greek: Σπανακι-πιτα
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SpinacoPita (spinach savoury pie) or Spanacopita or Spanakopita, greek: Σπανακι-πιτα

Category: kitchen - savoury pies
Greek savoury pie (Wikipedia), 'catched' on SatTv and 'arranged' by Tilde.
Preparation: 45 minutes. Success guaranteed.
In internet you can find other recipes but this very near to the original greek one: very simple and with only few ingredients, as shown by a greek woman on Tv.

Ingredients:
2 blisters of (savoury) 'pasta sfoglia' ready made spread;
every blister (230 gr. approxim.) has a dish of 32 cm diameter
(similar to phyllo pastry)
1 Kg of freezed Spinach (see notes)
250 gr of Ricotta cheese (see notes)
250 gr. of Feta cheese (see notes)
100 gr of parmigiano/grana cheese flakes (see notes)
1 egg
Spinacopita ingredients

Notes: to be succesful 3 attentions are required.

The Feta cheese has a savoury and strong taste. It can not be absolutely be replaced; the cake's taste mainly depends on this, as the other ingredients (spinach and ricotta cheese) are much delicate.
The other cheeses should not be changed for the same reason.
If parmigiano or grana cheese is not available you can use parmesan.
If ricotta cheese is not available you can use cottage cheese instead.
Spinach MUST be VERY WELL DRAINED or the pita will not result cooked as expected, with the risk of continued water drops even after ovened; you can press out any liquid with the back of a spoon (see photo). If you plan to use fresh spinach this problem is even emphatized. That's why freezed spinaches are easier/preferred.
The pot you will use for baking must be low and wide (32 cm wide is ok), or you get the cake uncooked in the middle. This step is in relationship with the previous one.

Preparation:
Cook spinach in aboundant salted water or steam. In the meantime melt, in a pot:
ricotta cheese, parmigiano cheese, a half of Feta cheese and the egg until you get a cream.
Dry spinach VERY WELL (did you read the NOTES ?) and add to the cream.
Put an oven paper on the pot and spread on it the 'pasta sfoglia' disc.
Uniformly distribute the paste leaving some space around the border.
Close the cake by spreading on the other 'pasta sfoglia' disc. Push well the borders to close.
Mince and sprinkle the remaining Feta cheese on the cake.
Preparation

Baking: 180°C (350°F) in already warmed up oven for 25-30 minutes.
Suggestions:
Wait until cooled before removing from the pot.
Best served after 4+ hours from cooking (warmed up).

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