Aegean greens pie with Quaker oats

A modern twist in a traditional pie from Aegean Sea islands

Adapted from a free leaflet of Quaker's

Ingredients (for 6-8 servings):

1 packet of thick phyllo sheets (4 in total to be used)
1Kg of fresh spinach, cleaned and roughly chopped
1 onion, finely chopped
2 spring onions, finely chopped
½ a bunch of fresh dill, finely chopped
200gr. of sun-dried tomatoes, finely chopped (not from a jar with oil)
300gr. Greek Ladotyri cheese, grated (or another type of aged hard and lightly salted cheese of ewe's milk or mixture of it with goat's milk)
8 tbsp of Quaker oats
1 egg, beaten
1 glass of milk
salt
pepper
1 water-glass of olive oil
2 tsp of Quaker oats to sprinkle

Method:
Preheat the oven to 180°C and brush a medium size round oven pan with some oil.

Lay the first phyllo sheet covering the bottom and the sides of the pan and brush with oil. On top lay the second phyllo, crosswise, and brush with oil again.

In a deep spacious saucepan put the spinach, the onion, the spring onions, the dill, a bit of salt, pepper, the sun-dried tomatoes and lightly sauté in medium heat with some oil. Take off the heat and after it is cooled down for a while add in the saucepan the ladotyri cheese and the beaten egg. Stir well to blend.

In another saucepan put the milk along with the oats and bring to the boil in medium heat stirring constantly until they become a batter. Add this mixture in the pan with the spinach and stir until all the ingredients come together into a rather stiff mixture.

Empty the spinach filling on top of the phyllo pastry. Cover with the third phyllo sheet and brush with oil. On top of that lay the last phyllo sheet, crosswise, and again brush with some oil. With a sharp knife trim the excess pastry all around, gently score the surface into pieces and sprinkle on top with some oats.

Put in the oven and bake for about 35-45 minutes until the pastry is golden brown. Take out of the oven and leave the pie to rest for a while before you cut in pieces and serve.