Ingredients
| Filling |
|---|
| 500g fresh Spinach (washed & finely chopped) |
| 250g Feta (crumbled) |
| 2 medium onions (finely chopped) |
| 3 spring onions (finely sliced) |
| 2 eggs (lightly beaten) |
| 1 cup fresh dill (finely chopped) |
| ½ cup fresh parsley (finely chopped) |
| 3 tbsp olive oil |
| 1 tsp black pepper |
| ½ tsp salt (optional, feta is salty) |
| For the pastry |
|---|
| 1 pack phyllo dough (≈12–15 sheets) |
| ½ cup olive oil or melted butter (for brushing) |
Instructions
-
Cook the greens
Heat olive oil in a pan → sauté onions until soft → add spring onions → mix. -
Add spinach
Add chopped Spinach → cook until wilted and liquid evaporates → remove from heat and cool. -
Mix the filling
Add: crumbled Feta + eggs + dill + parsley + black pepper → mix well. -
Prepare the base
Grease a baking dish → place a sheet of phyllo → brush with oil/butter → repeat 6–7 sheets for base. -
Add filling
Spread spinach-feta mixture evenly. -
Cover top
Add 6–7 more layers, brushing each with oil/butter. -
Finish & bake
Tuck edges → slice lightly into squares/triangles → bake at 190°C (375°F) for 30–35 minutes until crisp golden. -
Cool before serving for clean slices.
Q / A
Q: Can I use frozen spinach?
A: Yes. Thaw, drain & squeeze excess water really well before using.
Q: Should I use butter or olive oil?
A: Butter = richer. Olive oil = traditional Greek + crispier.
Q: Can I skip eggs?
A: Not recommended for real texture, but you can replace with 2 tbsp yogurt if needed.
Q: Why slice before baking?
A: Phyllo becomes too crispy to cut later without breaking.
Q: How to store leftovers?
A: Refrigerate 2–3 days, reheat in oven to re-crisp. Don’t microwave.