Description
A classic Greek savory pie made with flaky phyllo pastry and a rich filling of spinach, herbs, and feta cheese, offering a perfect balance of crisp and creamy textures.
Ingredients
- For the Filling:
- 450 g (1 lb) frozen chopped spinach, thawed and drained
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 250 g (9 oz) feta cheese, crumbled
- 2 large eggs, beaten
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- For Assembly:
- 12–16 sheets phyllo pastry
- 1/2 cup (80 ml) olive oil or melted butter
Instructions
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Squeeze excess moisture from spinach and place in a bowl.
- Sauté onion in olive oil until soft, then add garlic and cook briefly.
- Combine spinach, onion mixture, parsley, dill, feta, eggs, salt, and pepper.
- Layer 6–8 sheets of phyllo in the dish, brushing each with oil.
- Spread the filling evenly over the phyllo layers.
- Top with remaining phyllo sheets, brushing each layer with oil.
- Tuck edges and brush the top generously with oil.
- Bake for 45–55 minutes until golden and crisp.
- Cool slightly before cutting and serving.
Notes
- Drain spinach thoroughly to avoid soggy filling.
- Keep phyllo covered with a damp cloth to prevent drying.
- Use fresh herbs for best flavor.
- Brush each layer generously for crispiness.
- Let cool slightly before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45 mg
