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SERBIAN SPINACH & CHEESE PIE

This savory Serbian spinach & cheese pie is wrapped in phyllo dough packed with lemon marinated tofu, feta cheese, cream cheese, fresh spinach and onions.  Most traditional Serbian recipes use cottage cheese, brick cheese, eggs and spinach and are often baked like a casserole.  If a Bosnian spinach pie & a Serbian spinach and cheese pie had a bohemian baby in Greece this would be the outcome.

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In a large mixing bowl cut up 16 oz of tofu into squares add 4 tbs of lemon juice and 1 tsp of salt and pepper mix well and let tofu marinate. In a food processor or by hand cut up 6 cups of fresh spinach (shredded) put into another extra large mixing bowl with 1 diced onion, 8 oz of feta cheese, 8 oz of cream cheese, 2 eggs whisked and add marinated tofu and mix all together ( Use your hands it will be easier)

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In a large casserole dish brush the inside with extra virgin olive oil and keep a 1/2 cup of olive oil close by with a pastry brush. Lay down 1 piece of phyllo dough and brush with olive oil  and repeat until you have around 6 layers.

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Spread out the spinach mixture and repeat layering with phyllo dough.  On your last layer spread the remaining spinach mixture and top with the cup of mozzarella.

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Tear up the remaining piece of phyllo and cover the top completely and brush with remaining olive oil. Bake in the oven at 375 for 20 minutes allow 10 minutes to cool before serving.

SERBIAN SPINACH & CHEESE PIE

Total Time: 40 minutes

Serving Size: 6 servings

SERBIAN SPINACH & CHEESE PIE

Ingredients

  • 1 16 oz package of phyllo dough
  • 14 oz of extra firm tofu
  • 1 large onion diced
  • 6 cups of fresh spinach shredded
  • 8 oz of cream cheese
  • 1 cup of shredded mozzarella
  • 8 oz of crumbled feta
  • 4 tbsp lemon juice
  • 2 organic eggs whisked
  • 1/2 cup of extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  1. In a large mixing bowl cut up 16 oz of tofu into squares
  2. Add 4 tbs of lemon juice and 1 tsp of salt and pepper mix well.
  3. Let tofu marinate.
  4. In a food processor or by hand shred 6 cups of fresh spinach.
  5. Add spinach to a extra large mixing bowl with 1 diced onion, 8 oz of feta cheese, 8 oz of cream cheese, 2 eggs whisked and add marinated tofu and mix all together ( Use your hands it will be easier)
  6. In a large casserole dish brush inside with olive oil and keep a 1/2 cup of olive oil close by with a pastry brush.
  7. Lay down 1 piece of phyllo dough and brush with olive oil repeat until you have around 6 layers.
  8. Spread out the spinach mixture and repeat layering with phyllo dough.
  9. You should have 4 layers of phyllo dough including top and bottom.
  10. On your last layer spread the remaining spinach mixture and top with the cup of mozzarella.
  11. Tear up the remaining piece of phyllo and cover the top and brush with remaining olive oil.
  12. Bake in the oven at 375 and bake for 20 minutes allow 10 minutes to cool before serving.
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