I haven’t baked any cakes or cookies recently for an obvious reason: last December I gave birth to my son. It is not surprising that a newborn suddenly limits the mother’s personal time to only a few essential survival activities (I was very unhappy to find out that taking a shower every morning is NOT one of them). Therefore at the moment I can only dream about this moment in the (hopefully near) future when I will make an enormous colorful cake for my big boy.
In order to go back to my baking and decorating activities I have only one possibility: multitasking. The latest studies say that doing more than one activity at the same time is not only inefficient but is even damaging your brain. Nevertheless I am sure that 99% of all mothers in the world have survived and keep surviving only due to their multitasking skills + very precise planning.
I have been quite successful at multitasking at work (as everyone could understand by the evident damages on my brain :)) but honestly I haven’t expected that trying to do other activities around a screaming baby could be so challenging. Obviously it’s because my son hasn’t learned yet such nice words as “patience” and “postponement”.
This salty filo pie is my first cooking achievement since I am a mother and I can’t hide that I am very proud with it. My little one was not sleeping during the most part of its preparation, which makes the accomplishment even bigger for me. Probably I would have made the pie better if the baby was sleeping, but the result was good regardless (well, I should probably mention that I was almost about to set a fire in my kitchen, but thankfully this didn’t happen).
In fact I started cooking when he fell asleep. I thought he would give me around an hour, but this didn’t happen. He started screaming at the time I was cooking the spinach. So I didn’t have other choice but soothe him, then return to the cooking, then soothe him again and so on. I was suddenly involved in “obstacle cooking” – like obstacle racing but in the kitchen.
Luckily I managed to deal with the change of my cooking plan and eventually we had a tasty pie for dinner
after I removed the small burned part on the bottom.
The pictures didn’t become as nice as the dish by itself, but I promise next time I will spend more time on the photography part. The sunlight in the kitchen was unexpectedly good this time and it is the only reason I am not ashamed to upload the pictures here.
6-7 filo pastry sheets
10 tbs olive oil
400g spinach, clean and chopped (or a bag of frozen)
3 large leeks, chopped
200g feta or similar white cheese
100g yellow cheese (edam, gouda, emmental, etc.)
In a frying pan sauté the leeks in 3 spoons olive oil for 5-10 minutes, until softened. Add salt, pepper and rosemary. When ready pour the leeks in a large bowl.
Use the same frying pan (without washing it) to cook the spinach in 3 spoons of olive oil until wilted (5-10 minutes). Add salt and pepper. When the spinach is ready pour it in the bowl over the leeks.
Grate the yellow cheese and add it to the spinach and leeks. Crumble the white cheese and add it to the same mixture. Add the eggs and stir the ingredients in the bowl until everything is mixed well together.
Preheat oven to 200 degrees C. Lightly oil a spring form baking pan and cover it with a sheet of baking paper.
Lay 1 filo sheet in prepared baking pan so that part of the sheet is hanging outside. Brush it lightly with olive oil. Lay another sheet of filo not directly on top of the first one but overlapping. Repeat the process until all of the inside of the tin is covered. Spread the spinach and leeks mixture inside the pan. Fold the excess ﬁlo pastry inwards to enclose the ﬁlling. Brush the top with the remaining olive oil.
Bake for 30-40 minutes or until golden brown.