This filling can be used with filo dough, either to make filling for an 8x8” square or to make turnovers.

It is also suitable to be used with Pizza dough to make a double crust pizza – Divide about a pound of pizza dough in two halves, roll the first half into as thin a rectangle as possible and fit it into a greased baking pan, 8x8” or 7x9 or 10”, letting the edges overlap slightly all around. Put in the filling, roll the second half of the dough into a slightly larger rectangle than the baking dish. Lay the top crust over the filling, making sure to cover all the overlapping edges of the bottom crust. Seal the seams around the edge by rolling firmly across the overlapping edges with the rolling pin, so that the slight amount of excess dough is cut off by the weight of the rolling pin. Brush the top of the crust with a little olive oil, grate on some parmesan or romano cheese,  cut slits in the top crust to release steam and bake at 400 degrees until brown. Serve warm or cold.

The easiest way to use this filling, though, is as a standard 9” two crust pie. Prepare pie crust, using 1 ½ cups flour, ½ tsp, salt, ½ cup (1 stick) cold butter, and cold water as needed. Roll out two equal disks and ease one into the 9” pie plate.

Preheat oven to 400 degrees


10 ounces chopped spinach (swiss chard is also good), thawed and drained

1 medium onion, peeled and chopped

1 Tablespoon butter or olive oil

1 cup each crumbled feta and cottage cheese

1 egg

Salt and pepper, about ½ teaspoon each, or to taste

In a large frying pan, heat the butter or oil over medium heat, add the spinach and onion and sautee until the onion is tender and the vegetable juices have evaporated. Remove from heat and set aside.  In a mixing bowl, combine the feta and cottage cheese. Mix the egg into the cheese with a fork, until well combined. Add salt and pepper and still in the spinach and onion until evenly mixed. Spoon evenly into the bottom pie crust and top with the second disk of crust. Seal, pinch and flute the crust layers together all around. Brush the crust top with milk. Cut slits in the crust to allow steam to escape and bake at 400 degrees until well browned. Serve warm or cold.