My interpretation of a traditional Greek dish. Enjoy!
- Ready In:
- 1hr 15mins
- 2 (10 ounce) packages frozen spinach
- 2 eggs
- 1 large onion, chopped
- 1 lemon, juice of
- 1 tablespoon dill
- 2 cloves garlic, minced
- 1⁄4 cup butter or 1/4 cup margarine
- 1 (200 g) package feta cheese
- 12 sheets phyllo pastry
- 1⁄4 cup melted butter, for brushing pastry
- Heat oven to 375°.
- Drain spinach of all liquid.
- Sauteé onions and garlic in 1/4 cup butter until tender, then add spinach, salt and pepper to taste.
- Sauteé 1-2 more minutes.
- in a large bowl, combine spinach mixture, eggs, dill, lemon juice and crumbled feta.
- Butter a 7" springform pan.
- Place phyllo between a damp (but not wet) tea towel so it doesn't dry out.
- Layer 6 sheets of phyllo in the pan, brushing each with melted butter.
- Fill with spinach mixture and fold edges over.
- Layer 6 more sheets of phyllo, brushing each with melted butter.
- Use a scissors to round the edges and cut 6 or 8 triangles in the top.
- Bake 45 minutes or until golden -- allow to stand 10 minutes before removing the springform.
- This can also be made into individual packets instead of a pie shape.
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So yummy and very easy to make! Halved the recipe and used fresh baby spinach and it turned out perfect. Baked in two single jumbo muffin tins (not the pan with six muffin cups). Lined the two tins with four half pieces of phyllo after cutting entire phyllo package down the middle. Sprayed tin with olive oil spray, then sprayed each of the four half pieces after lining tin (let extra hang over sides). Filled to the top of tin with filling then just folded the extra over top and sprayed the entire thing and baked. After cooling, just popped the entire thing out and served with tzatziki on the side. A-mazing! Thank you canarygirl, this recipe is a definite keeper! =)Reply
Awesome recipe!!! I made it in a casserole dish as shown in the photo and it worked great. I used nonstick spray in between the phyllo sheets and that was much quicker and so easy! My husband is Lebanese so I added 1/3 cup cooked rice and 1 teaspoon cinnamon to the mixture to make it a little more Middle Eastern versus Greek, but otherwise followed the recipe as is. This mixture would also be great in rolled grape or cabbage leaves. Delicious!!Reply
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