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.