Ingredients
- 20 ounces frozen spinach leaves (thawed and squeezed dry)
- 1 cup crumbled feta cheese
- 1 bunch green onions, chopped
- 1 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 eggs, lightly beaten
- 1 tablespoon dill, chopped finely
- ½ cup olive oil (mixed with melted butter, for brushing phyllo sheets in between)
- 4 ounces phyllo pastry sheets (7 sheets ready-made pre-rolled phyllo pastry sheets. the ounces are a guestimate OR homemade phyllo dough sheets)
How to Make
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Step 1: Preheat oven to 380 degrees F.
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Step 2: Lightly oil a 10-11 inch baking pan or skillet.
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Step 3: Add spinach to a bowl and season with salt and black pepper. Stir in feta cheese, 1 tablespoon olive oil, spring onion, and eggs;
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Step 4: Mix well.
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Step 5: Place 6-7 phyllo pastry sheets one by one crisscross covering and tucking with your fingers all around the skillet or pie dish. Most of the phyllo pastry sheets should be hanging outside the pie dish. Brush lightly with oil/butter between each layer.
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Step 6: Spread the spinach filling evenly inside the phyllo lined pie dish. Fold the overhanging phyllo on the top to cover the spinach filling. While covering the filling brush with oil/butter every phyllo layer.
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Step 7: Brush the top phyllo dough with butter only.
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Step 8: Bake the spinach pie for 35-40 minutes, or until the top crust is golden brown.
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Step 9: Let it sit for 5 minutes prior to serving.
We hope you enjoy this recipe!
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