İçim Chief Creamy Spinach Pie


750 gr., 2/3 of a bag of spinach
5 pieces of phyllo
1 medium red onion
3 eggs
1.5 pack of İçim Chief Cream
½ bottle of soda
2 tablespoons olive oil
1 teaspoon chili pepper
1 teaspoon of butter
1 teaspoon salt
1 teaspoon black pepper


– Add 2 tablespoons of olive oil to the preheated pan.
– Dice 1 medium-sized red onion and start roasting in a pan.
– After the onions get color, throw the roughly chopped spinach into the pan and roast it without killing it too much.
– Then add 1 teaspoon of red pepper flakes, a teaspoon each of salt and black pepper and mix.
– Refrigerate the pastry filling.
– Add 3 eggs, 1.5 packets of İçim Şef Krema and ½ bottle of soda into a bowl and mix well.
– To prevent the phyllo pastry from sticking, grease the bottom and sides of the tray well. I used a round enamel tray with a diameter of 32 cm.
– Place 1 phyllo sheet on the tray so that it hangs over the edges and add some of the cream mixture you have prepared. Layer the 2 phyllo sheets in larger pieces and add the cream mixture between them.
– Add the cooled spinach filling on the phyllo sheets and distribute it evenly all over.
– After adding the spinach, add the remaining 2 phyllo sheets and pour some more of the cream mixture between them.
– After doing this, close the phyllo sheets hanging from the edges.
– Place your tray on the stove and start cooking in a controlled manner. At this stage, turn your tray frequently in a circle on the stove so that it cooks evenly on all sides.
– Shake your tray close to turning the pastry so that you prevent the phyllo from sticking and you can make the turning process smooth.
– Cover the pastry with a tray of the same size, turn it over and bake the other side.
– Drizzle 1 teaspoon of butter over the cooked surface.
– Your spinach pastry, cooked well on both sides, is ready to be eaten. Enjoy your meal.