Phyllo pastry filled with spinach, feta cheese, and onions.

Phyllo pastry filled with spinach, feta cheese, and onions.

I believe this was the first Greek recipe that I ever tried. I decided to go with Greek because, well, Greek food is delicious, and our house just so happens to have all the ingredients available for most Greek recipes already. As opposed to Indian cuisine which at the time called for a bunch of spices that I had never even heard of! So Greek was a pretty good starting point for me, I think.

6 scallions
2 bunches of spinach
1 brown onion
1 bunch of fresh dill
3 eggs
500g feta cheese
Phyllo pastry (16 total sheets are ideal, but you’re going to have to use up the entire package then and there anyway)
olive oil
salt/pepper to taste

0. (IMPORTANT) If you’re using store-bought phyllo pastry, make sure you remember to defrost it at room temperature for a few hours before starting this recipe.

1. Chop up scallions and dice the onion.
2. Chop up the spinach and drain thoroughly in a colander. (Seriously, be thorough.)
3. Finely chop up the leaves from the dill, and make sure not to include the stems in the mixture (unless you want a very unpleasant sand-like crunch when you bite into the final product)
4. Fry onions & scallions with olive oil in a very large saucepan.
5. Add in spinach in 2 bunches, letting the first bunch wilt down before adding the second.
6. After spinach has wilted, add salt and pepper. Mix it all together.
7. Remove from heat, drain in colander unless you want your phyllo pastry to be soggy.

8. Whisk together eggs in a bowl, then crumble in the feta cheese. Use your hands to mix the cheese with the eggs.
9. Mix together egg & cheese mixture with your spinach mixture and your chopped dill.
10. Brush a baking dish with olive oil, then start adding phyllo pastry one by one, brushing each sheet with a thin coating of olive oil.
11. Layer half of your phyllo sheets in a baking dish, then add your filling, spreading it out evenly.
12. Layer the second half of your phyllo sheets, tucking in the top layer so nothing sticks out. Don’t forget to brush olive oil on the top, too.
13. Add to an oven pre-heated to 350F, and bake for 30 minutes, or until top is slightly brown and crispy-looking.
14. Remove from oven, wait until it cools completely before cutting into squares and serving.

Working with phyllo pastry can be frustrating at first, but you’ll get used to it. And don’t worry about imperfections or tears in the sheets, it won’t be noticeable once that thing is out of the oven. Also, the layering process can be a little tedious, but you gotta do it if you want that spinach pie.

This also goes great with my hummus and tzatziki recipe. (´・ω・`)


About Chef Treble

Feed me weird things.

Posted on July 26, 2015, in Eggs & Dairy, Greek / Mediterranean, Lunch and Dinner, Vegetarian and tagged , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: