GR
Greece
Europe
GR
Crisp phyllo pastry filled with spinach, feta, herbs, onion, and egg.
35 min
45 min
8 servings
Medium
1 hr 20 min
2 tbsp olive oil 1 medium yellow onion, finely diced 4 scallions, sliced 2 garlic cloves, minced 20 oz (565 g) frozen chopped spinach, thawed 8 oz (225 g) feta cheese, crumbled 1/2 cup (30 g) chopped fresh dill 1/2 cup (30 g) chopped fresh parsley 2 large eggs, lightly beaten 1/4 tsp ground nutmeg 1/2 tsp black pepper 1/4 tsp kosher salt 12 sheets phyllo dough, thawed 1/2 cup (113 g) unsalted butter, melted
1. Heat oven to 375°F (190°C). Butter a 9 by 13 inch baking dish. 2. Squeeze the thawed spinach in a clean towel until very dry. 3. Cook onion and scallions in olive oil for 5 minutes. Add garlic for 30 seconds and cool slightly. 4. Mix spinach, onion mixture, feta, dill, parsley, eggs, nutmeg, pepper, and salt. 5. Lay one phyllo sheet in the dish and brush lightly with butter. Repeat with five more sheets. 6. Spread the spinach filling evenly over the pastry. 7. Cover with six more phyllo sheets, brushing each lightly with butter. 8. Tuck in the edges, brush the top with butter, and score into 8 pieces. 9. Bake for 40 to 45 minutes until crisp and golden. 10. Rest for 10 minutes before cutting.
SCHNAX TIP
Squeeze the spinach very dry so the pastry does not get soggy. Keep unused phyllo covered while working because it dries quickly.