This savory pie of spinach and feta cheese layered between phyllo dough originated in Greece and has become popular around the world. It is often eaten as a snack and is served either straight from the oven or at room temperature. Variations on the traditional recipe include adding leeks, sorrel, or chard to the spinach mixture; using pizza dough in place of the phyllo pastry to create a heartier crust; and adding mint or pine nuts.
Recipe Servings: 8
Prep Time
40 minutes
Cook Time
1 hour
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup olive oil, plus extra for oiling dough
- 2 cups onion, minced
- ¼ tsp salt, plus extra to season
- 1 tsp dried basil
- 1 tsp dried oregano
- 2½ lb fresh spinach, cleaned and stemmed
- 5 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 1 lb feta cheese, crumbled
- 1 cup ricotta or cottage cheese
- 1 Tbsp ground black pepper, plus extra to season
- 1 lb phyllo pastry sheets
Directions
- Preheat oven to 375°F.
- Add 2 tablespoons of olive oil to a large skillet and sauté onion, salt, basil, and oregano for 5 minutes.
- Add spinach and cook over high heat for at least 5 minutes, until spinach becomes limp.
- Turn heat down to medium, stir in garlic and flour, and cook for another 2–3 minutes.
- Remove from heat and stir in both cheeses and ground black pepper.
- Season to taste with salt and pepper.
- Lay out a sheet of phyllo dough in baking dish. It will overlap sides.
- Brush with oil, lay another sheet on top, brush with oil, and repeat for a total of 8 sheets.
- Spread half the spinach mixture over dough.
- Lay out another 8 sheets of phyllo as above.
- Spread remaining spinach on top, and then lay out remaining phyllo.
- Brush top with oil and tuck the ends of phyllo sheets into pan.
- Bake uncovered for 45 minutes, until golden-brown and crispy.
- Slice into individual portions and serve hot.
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