Spanakopita rosette pie with a savory custard
Dimitra's Dishes · ♥ 435 likes · 6K views · 6 min video
Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole scallions
- ¼ cup fresh dill
Slice four scallions down to the light green parts and finely chop about a quarter cup of fresh dill.
- 8 oz cream cheese
- 425 g ricotta cheese
- 3–4 tbsp olive oil
In a mixer with the paddle, mix the soft cream cheese with the dill, then the olive oil and the scallions.
Why cream cheese in the filling
- 454 g baby spinach leaves
- salt
- freshly cracked black pepper
Add the baby spinach a little at a time with the mixer on low, and season with salt and freshly cracked black pepper.
Spinach, seasoning and feta chunks
- 225 g feta cheese
Crumble in the feta last and give it one final mix so chunks of feta survive in the filling.
- 4 whole eggs
- 1½ cup whole milk
- ½ cup heavy whipping cream
- salt
- freshly cracked black pepper
- ¼ tsp grated nutmeg
- 1 lb filo
Whisk the four eggs just to break them up, then whisk in the whole milk, heavy whipping cream, salt, black pepper and grated nutmeg.
- butter
Brush the nine by thirteen pan with butter and layer a few filo sheets all round it as a crust, drizzling butter over them.
Lining the pan and rolling rosettes
For each rosette, drizzle butter over one sheet of filo, scrunch it into an accordion and roll it up. Use half the filo for a bottom layer in the tray.
Press the spanakopita filling over the bottom layer and cover with the remaining rosettes.
Brush generously with the remaining butter and tuck the overhanging filo in to make a rustic crust.
Score the pie so the custard runs into the nooks and crannies, then mix the custard well and pour it carefully over the top.
Set the pan on a half sheet pan and bake at 375F about an hour, until golden and the filling sets to a quiche consistency.