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Israeli Feta and Spinach Pie
Bulgari
A savory pie with a flaky phyllo crust filled with a mixture of spinach, feta cheese, and aromatic herbs. This dish, often referred to as 'Bulgari' in Israel, showcases the influence of Balkan and Mediterranean cuisines, making it a popular choice for Shabbat meals and gatherings.
ð§ ææ
- 1 package Phyllo dough(about 14-16 sheets, thawed if frozen)
- 4 tbsp Olive oil(plus more for brushing)
- 1 medium Yellow onion(thinly sliced)
- 3 cloves Garlic cloves(minced)
- 1 lb Fresh spinach(washed, tough stems removed, roughly chopped)
- 200 g Feta cheese(crumbled)
- 1 large Egg(lightly beaten, plus extra for glaze)
- 2 tbsp Fresh dill(chopped)
- 2 tbsp Fresh parsley(chopped)
- 0.25 tsp Nutmeg(freshly grated)
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
ðšâð³ äœãæ¹
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9-inch round or square baking dish.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the chopped spinach to the skillet in batches, cooking until wilted. Remove from heat and let cool slightly. Squeeze out any excess moisture from the spinach.
- 4
In a large bowl, combine the wilted spinach mixture, crumbled feta cheese, beaten egg, chopped dill, chopped parsley, nutmeg, salt, and pepper. Mix well to combine.
- 5
Lay one sheet of phyllo dough in the prepared baking dish, brushing it lightly with olive oil. Repeat with 5-7 more sheets, overlapping them slightly and brushing each with oil to create the bottom crust. Ensure the edges extend slightly up the sides of the dish.
- 6
Spread the spinach and feta filling evenly over the phyllo base.
- 7
Layer the remaining phyllo sheets on top of the filling, brushing each with olive oil. Fold the overhanging edges of the bottom layers over the top to seal.
- 8
Brush the top layer of phyllo with olive oil and an egg wash (if using). Score the top of the pie into serving portions.
- 9
Bake for 35-40 minutes, or until the phyllo is golden brown and crispy.
- 10
Let the pie cool for about 10 minutes before slicing and serving.
ð¡ ããã®ã³ã
- âKeep the phyllo dough covered with a damp cloth while working to prevent it from drying out.
- âDon't overfill the pie, as it can make the bottom crust soggy.
- âFor a crispier crust, use more olive oil between the phyllo layers.
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- Add a handful of toasted pine nuts or walnuts to the filling for extra texture.
- Incorporate other greens like chard or kale along with the spinach.
- Use a mix of feta and ricotta cheese for a creamier filling.