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Spinach Filo Pie

1 1/2 lb (750 g) spinach
3 tablespoons olive oil
1/2 cup (1 1/2 oz/45 g) chopped green (spring) onions
1/2 cup (3/4 oz/20 g) chopped fresh flat-leaf (Italian) parsley
1/2 cup (3/4 oz/20 g) chopped fresh dill
3/4 lb (375 g) feta crumbled
1 cup (8 oz/250 g) cottage cheese, if needed
3 eggs, lightly beaten
1 teaspoon freshly grated nutmeg
salt & pepper
18 sheets filo dough
(3/4 lb/375 g), thawed in the refrigerator if frozen
1/2 cup (4 oz/125 g) clarified unsalted butter, melted

Remove the stems from the spinach, chop the leaves coarsely and
rinse well in several changes of water. Drain and set aside.

In a large frying pan over medium heat, warm the olive oil. Add
the green onions and saute until tender, about 5 minutes. Transfer
to a bowl. Add the spinach to the same pan and place over high
heat. Cook, turning the spinach with tongs or a fork, until wilted,
about 4 minutes.

Transfer to a sieve and drain well, pressing out the excess moisture
with the back of a spoon. Chop the spinach coarsely. Add it to
the green onions, then stir in the parsley, dill and feta cheese.
If the feta is salty, add the cottage cheese. Add the eggs and
nutmeg and stir well. Season to taste with salt and pepper. Set

Butter an 11-by-16-by-2 1/2-inch (28-by-40-by-6-cm) baking dish.
Remove the filo sheets from their package, lay them flat on a work
surface and cover with a damp towel or plastic wrap to prevent them
from drying out. Lay a filo sheet in the prepared dish and brush
it lightly with the butter. Top with 8 more filo sheets, brushing
each one with butter. Spread the spinach mixture evenly over the
filo layers, then top with the remaining 9 filo sheets, again
brushing each sheet lightly with the butter, including the top
sheet. Cover and refrigerate the pie for 30 minutes so the butter
will set.

Preheat an oven to 350 F (180C). Using a sharp knife, cut the pie
into 16 equal pieces. Bake until golden brown, about 30 minutes.
Remove from the oven and let stand for 5 minutes. Recut the pieces
and serve hot.


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