Greek Spinach and Feta Pie

Ingredients:

  • 11 ounces phyllo dough 16 sheets – fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use.

  • 2 pounds fresh spinach substitute frozen

  • 2 tablespoons olive oil extra virgin

  • 3 green onions

    1 leek

  • ½ cup parsley fresh

  • ¼ cup dill fresh

  • ¼ cup mint fresh

    1 pound feta cheese

  • 2 large eggs

  • ½ teaspoon salt

  • ⅛ teaspoon black pepper

Instructions:

  • In a large skillet, sauté 1 leek and 3 green onions (finely chopped) in 2 tablespoons olive oil for 5 minutes or until soft.

  • Add 2 pounds fresh spinach, season with ½ teaspoon salt and ⅛ teaspoon black pepper, and cook for a few minutes until most of the water in the skillet has evaporated.

  • MAKE FILLING: Transfer to a bowl and let cool down for 10 minutes, then add 1 pound feta cheese (crumbled), 2 large eggs (beaten), ½ cup parsley, ¼ cup dill, and ¼ cup mint (finely chopped).

  • Mix well and set aside.

  • FILL PIE: Oil you baking pan and cover it with 8 sheets of phyllo dough. Leave a bit of dough hanging over the edges. Add a drizzle of olive oil in between each sheet.

  • Let the dough crinkled so that the hot air flows through the cracks and the base cooks better.

  • Add the spinach filling and spread it flat and even.

  • TOP AND TUCK IN: Cover with 8 more layers, arranging them like before, and drizzling oil in between each layer.

  • Tuck overhanging dough in the pan, creating a rim. Brush top with oil, including the rim. Cut top layers into squares. Don’t cut all the way through the bottom.

  • BAKE AND SERVE: Bake in a preheated oven at 340°F or 170°C for 1 hour until golden brown and crisp.

  • Let cool down 10 minutes before cutting squares and enjoy.