Cheesy Spinach and Corn Filo
This pie is very easy to make, unless of course you are making the filo from scratch instead of just buying it pre-rolled from the store. Also, you could double the amount of spinach in the pie and omit the corn, or substitute tofu for paneer. This recipe is quite versatile, but if you do play around with it, make sure the filling is not overly wet or you may end up with soggy filo, and no one wants that.
1 lb fresh spinach (can also be frozen)
Paneer from 1/2 gallon whole milk (or one pound block firm tofu)
Corn cut from 2 ears (uncooked)
1/2 lb. cheddar cheese, grated
1/2 teaspoon hing/asafetida
2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon freshly grated nutmeg
1 lb. filo sheets, (approx 40 sheets) defrosted
1/2-3/4 cup butter melted (could also use olive oil or half olive oil half butter)
1. If you’re using fresh spinach, chop it into big chunks and put into a saucepan with an inch or two of water on medium low heat. Cover and cook until it is fully wilted and the water has been somewhat extracted. Squeeze any excess water from the spinach until it is not so wet. If you’re using frozen, thaw and press out excess water.
2. In a medium sized bowl, crumble the paneer/tofu into rough crumbles. Because tofu can sometimes be too wet, you could try gently pressing the tofu first (placing the tofu block between two pans or plates with a small weight on top helps the excess moisture run off).
3. Add the squeezed spinach to the paneer, and then add the cut corn, cheese, hing, salt, pepper and nutmeg and mix thoroughly. Set aside while you lay down the filo sheets.
4. Turn your oven on to 350 F and grab a 15”x10” inch baking dish with 2 inch sides. I use a glass dish, but if you use a regular metal baking pan, reduce your baking time by a few minutes.
5. Take your melted butter/olive oil and brush the bottom of the baking dish lightly with a pastry brush. Lay one sheet of filo down on the melted butter and brush the filo sheet lightly with butter. Repeat, laying down a filo sheet and brushing with butter, alternating where you lay the filo sheet so that the whole bottom of the tray is covered (there will be overlap in the center but try to keep it evenly distributed as possible). Do this until you use up half of your filo (approximately 20 sheets).
6. Spoon the spinach corn mixture on top of the filo and spread until it is even. Lay the remaining filo sheets on top of the spinach mix similar to how you created the bottom crust, brushing lightly again with butter until all of your filo is used.
7. Bake at 350 F for around 20 minutes, or until your filo is a nice darkish golden colour. Let cool for at least fifteen minutes sot the dough and filling set up and make it easy to slice into big squares.
Although this may sound difficult, it is actually quite easy and quick once you are comfortable handling the filo sheets.