Bibas Feta And Spinach Pie Recipes

SPINACH, MUSHROOM, AND FETA PIE

Steps:

• Prepare a medium heat fire (375°F) in a wood-fired oven or cooker. Brush an 8-inch springform pan with olive oil.
• To make the filling, heat the olive oil in a sauté pan over medium heat and sauté the onions for 5 minutes. Add the spinach and sauté for another 5 minutes. Add the white wine and cook until the liquid is mostly evaporated. Add the capers, salt, and white pepper. Remove from the heat, stir in the dill, and let cool. Stir in the feta.
• Sauté or oven-roast the mushrooms separately in 2 tablespoons of olive oil with a little salt until almost dry. Remove from the heat. Season with white pepper and more salt if needed. Set aside in separate bowls.
• Melt the butter in a small saucepan over medium heat and stir in the remaining olive oil. Set aside and keep warm.
• Combine the bread crumbs, dill, thyme, pimentón, zest, and salt in bowl. Set aside.
• Lay the phyllo on a work space and cover with a kitchen towel, then damp paper towels.
• On a cutting board, lay one pastry sheet lengthwise and, starting in the center, brush to the edges with the butter mixture. Generously sprinkle with the breadcrumb mixture. Cover with another sheet and brush with the butter mixture as before. Generously sprinkle with more of the bread-crumb mixture. Cover with a third sheet and brush again. Cut about 2 inches off one short side. Gently place the stacked sheets in the springform pan, pressing down to the bottom and draping the excess over the edges of the pan. Fill with the shiitake mushrooms.
• Repeat the phyllo layering process with three more sheets of pastry, the butter mixture, and the bread crumbs. Cut about 2 inches off one short side. Gently place these sheets in the springform pan, pressing down over the mushrooms and draping the excess over the edges of the pan. Fill with half of the spinach-onion mixture.
• Repeat the phyllo layering process and trimming again. Layer in the pan as before, and fill with the oyster mushrooms.
• Repeat the phyllo layering process, trimming, and layering in the pan. Fill with the remaining spinach-onion mixture. Cover with the bread-crumb mixture. Fold all the excess draped phyllo into the center to cover the spinach-onion mixture and create the top crust.
• Generously brush with the butter mixture and bake in the oven for 25 to 30 minutes, or until the top is golden and the crust is crisp. Remove from the oven and let cool for 15 minutes before removing from the springform pan. Cut into wedges and serve warm.

BIBA'S FETA AND SPINACH PIE

Steps:

• Wash spinach well, discard stems, and blanche in boiling water 5 min. Drain, cool, and chop fine. Fry onions in olive oil until soft. Mix cheeses with salt and pepper. Add cooled onions. At this point ingredients may be refrigerated until following day. Combine cheese, eggs, parsley, and spinach. Adjust salt and pepper. Grease large baking pan with melted butter. Remove fillo sheets from package and open out. Place between 2 slightly damp clothes to keep pliable. Line dish with 6 fillo sheets, brushing each sheet with butter. Spread cheese filling over pastry, and then top with 6 more sheets of fillo, brushing each with butter. Bake in 375 degree oven for approx. 45 min., making sure bottom crust bakes enough. Serve warm or at room temp.