Don’t mistake this recipe for the previous one I’ve posted called Mother-in-law’s Spinach Cheesecake. That one is more of a savoury cheesecake, whereas this one may fall more into the typical phyllo and spinach category.
- ± 3 Tablespoons of butter
- 1 Large onion, chopped finely
- ± 2 teaspoons crushed garlic
- 1 Bag of spinach roughly chopped, ±500gr
- 1 teaspoon nutmeg
- 150-200gr crumbly feta cheese
- 1 can chickpeas, drained
- 2 jumbo eggs
- 1 tub cream cheese (optional)
- 3-4 sheets phyllo pastry
- salt and pepper
- Heat about a tablespoon of the butter in a deep set pan, fry the chopped onion, garlic until translucent or go for a golden brown color for an extra added flavour. Then add your spinach and allow to cook for a few minutes until it’s cooked. Set aside and allow to cool.
- Heat the oven to 180degC.
- In a bowl stir the chickpeas, nutmeg, salt and pepper, eggs, feta and cream cheese then add in the spinach mixture and mix it together.
- Prepare the pie tin by melting the rest of the butter and brushing it onto the phyllo pastry and in between each layer while pressing it into the baking pie pan. Let some of the pastry hang out over the edges and brush with butter. Alternatively you can fold the edges inwards onto the batter for a different look.
- Pour the mixture into the prepared tin and bake for about 30 minutes or until golden brown.
- Once cooked, remove it from the oven and allow it to set for about 15-30 minutes until serving time.
You don’t need the cream cheese if you don’t have any. A cup of thick natural yogurt will work just as well.
For a more intense cheese taste, add about 2-3 tablespoons of parmesan cheese.