Bosnian Spinach Pie - Zeljanica

Ingredients:

1 package filo pastry

2 bags washed fresh spinach

2 eggs

1/4 cup sour cream

1/2 lb ricotta or cottage cheese

Olive oil

1 1/2teaspoons salt

Milk

Plain yogurt, optional

Cooking Instructions:

Preheat oven to 350F. Wash and drain spinach. Chop spinach and put in a big glass bowl. Add salt and mix with hands. Leave for about 10 minutes and then drain the excessive water. Mix together eggs and sour cream and add to spinach. Add cheese to the mixture. Grease a baking pan. Take filo sheets and lay them on a dry surface. (While adding the filling, you may wish to cover the sheets with a dry towel and then a damp one to keep it from drying out or flaking). Place one sheet of pastry into the pan and cut away excess. Brush with oil, using either your hands or a pastry brush. Repeat for 6 or 7 layers. Add a skim of filling and spread evenly. Repeat until the pie reaches the top of the pan or you run out of ingredients, but make sure you finish with the pastry on top. Place pie in the oven, uncovered, for about 35 minutes. Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk. Bake for another 15 minutes. This dish can be served warm or room temperature. It is traditionally served with yogurt.

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