Directions

• My version of Spanakopita is different, mostly due to the creamy crust of liquid cream and Parmesan cheese, although I use the same cream for the filling for a much creamier consistency. A small tip right from the start, if you use frozen spinach like I do, don’t forget to drain it very well.
• I started by chopping the greens. I finely chopped the green onion and lightly sauteed it in a little butter, and when it softened, I added the spinach. If you use fresh spinach, cut it coarsely, it will soften immediately anyway. By the way, for fresh spinach, double the amount used. I chopped the fresh dill and added it to a large bowl, large enough to form all the filling.
• On top of the dill in the bowl, I added 4 of the 6 eggs, the yogurt, the cornstarch dissolved in a little milk (2-3 tablespoons are enough) and mixed everything well. I also added 200 ml of liquid cream, the spinach and the green onion that I cooked previously, make sure they are not hot. Salt and pepper to taste, and of course finely grated cheese.
• Let’s move on to the fun part! I melted the butter and mixed it with the olive oil. I opened the package of sheets and lightly sprinkled one sheet at a time with the mixture of butter and oil. I overlapped two sheets each, adding the mixture with cheese and spinach (2-3 full spoons). I rolled the sheets, closing them well at the ends. As I was wrapping the rolls, I placed them in a tray lined with baking paper.
• In a small bowl, I broke the remaining 2 eggs. I added 200 ml of liquid cream, salt, and pepper to taste. pay attention to the amount of salt, especially if you use a very salty cheese. I poured the mixture into the pan over the filled rolls. I sprinkled some parmesan flakes on top, then baked the pie at 180 degrees for 40-45 minutes.
• I managed with difficulty not to give in to the temptation and let the pie cool in the pan. After it reached room temperature, I removed the baking paper along the edge and portioned out my Spanakopita, or my cheese and spinach pie.