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1
To make the filling, wash the spinach, removing stems only if they are thick and tough.
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2
Put them to steam in a large pan with 4 to 5 tablespoons water over medium heat, with the lid on.
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3
Within very few minutes they will have crumpled into a soft mass, so keep your eye on them.
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4
Strain well, then, when cool enough to handle, squeeze them dry, pressing all the water out with your hands.
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5
Still using your hands, mix the spinach into the mashed feta.
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6
Beat the eggs with a fork in a large bowl.
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7
Heat the butter in a pan.
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8
When it has melted, pour in the milk and heat until it is warm, then gradually beat this into the eggs.
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9
Grease a rectangular or square baking dish a little smaller than the sheets of fillo.
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10
Open the sheets only when you are ready to use them and keep them in a pile so that they do not dry out.
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11
Lay a sheet in the greased baking dish, pressing it into the corners with a pastry brush and letting the edges come up the sides of the dish.
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12
Pour a little of the milk-butter-egg mixtureabout 4 to 5 tablespoons or a little less than a standard ladlefulall over the sheet.
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13
(You will need a similar amount to pour between each sheet and a larger amount for the last one on top.)
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14
Sprinkle on a little of the grated kasar or Cheddar.
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15
Lay a second sheet on top and repeat with the milk-butter-egg mixture and then the grated cheese.
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16
Continue until you have used about half the sheets, then spread the spinach filling evenly on top.
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17
To do this, press lumps of the spinach and feta mixture between the palms of your hands to flatten them and lay them side by side.
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18
Continue laying sheets of fillo, pouring over each the milk mixture and sprinkling with cheese until you are left with 2 last sheets.
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19
With a sharp or fine, serrated knife, trim the edges of pastry around the sides of the dish.
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20
Lay the remaining 2 sheets on top of the pie, sprinkling the milk mixture and cheese between them and tucking them down the sides of the dish.
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21
If there is too much to tuck in, trim with scissors.
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22
Pour any remaining milk mixture over the top.
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23
Bake the pie in the oven preheated to 350F for 30 to 45 minutes, until the top is golden brownit puffs up and falls again.
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24
Serve hot, cut into pieces.
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25
For an all-cheese filling instead of the spinach, blend 7 ounces feta cheese with 7 ounces cottage cheese and mix in about 4 tablespoons chopped parsley or dill.
