1 package of store-bought phyllo dough
1/2 cup of unsalted butter or vegan butter substitute (melted)
1/2 cup of finely chopped yellow onion
3 cloves of garlic (minced)
10 ounces of fresh spinach
1 cup of crumbled feta cheese
2 large eggs (lightly beaten)
1/2 teaspoon of dried oregano
1/4 teaspoon of ground nutmeg
Salt and pepper (to taste)
Fresh dill (for garnish)
Preheat oven to 375°F (190°C).
In a large skillet, heat oil over medium heat. Add onions and garlic and sauté until onions are translucent, about 5 minutes.
Add the spinach to the pan and stir until wilted, about 3 minutes.
Remove the pan from the heat and let it cool slightly. Then add the crumbled feta cheese, beaten eggs, oregano, nutmeg, salt and pepper. Mix well.
Unroll the filo dough and cover it with a damp cloth to prevent it from drying out.
Brush a 9-inch pie plate with melted butter.
Place a sheet of filo dough in the pie dish and brush it with butter. Repeat this process, layering sheets of filo pastry and brushing each sheet with butter, until you have 8 to 10 layers.
Pour the spinach and feta mixture into the pie dish and smooth it out.
Layer the remaining filo pastry sheets on top, brushing each sheet with butter. Fold the edges of the filo pastry over the top of the pie and brush with additional butter.
Bake the pie for about 30 to 40 minutes, or until the crust is golden brown and the filling is set.
Remove the pie from the oven and let it cool for a few minutes.
Garnish with fresh dill leaves and serve hot. Enjoy your delicious Greek Spinach and Feta Pie!
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 370 kcal | Servings: 8 portions