Greek Spinach and Feta Pie

Ingredients

• 500g (1.1 lb) fresh spinach, washed and chopped 500g (1.1 lb) fresh spinach, washed and chopped
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1/4 cup fresh dill, chopped 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint leaves, chopped 1/4 cup fresh mint leaves, chopped
• 3 tablespoons extra-virgin olive oil 3 tablespoons extra-virgin olive oil
• 6 sheets of phyllo pastry 6 sheets of phyllo pastry
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 22g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the chopped spinach to the pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the cooled spinach, crumbled feta cheese, chopped dill, chopped mint leaves, salt, and pepper. Mix well.
5. 5.
   Brush a baking dish with olive oil. Place one sheet of phyllo pastry in the dish, allowing the edges to hang over the sides. Brush the pastry with olive oil.
6. 6.
   Repeat the process with the remaining phyllo sheets, brushing each layer with olive oil.
7. 7.
   Spread the spinach and feta filling evenly over the phyllo layers.
8. 8.
   Fold the overhanging phyllo edges over the filling to create a rustic crust.
9. 9.
   Brush the top of the pie with olive oil.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the phyllo pastry turns golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working with it to prevent it from drying out.
• Spinach — Make sure to wash the spinach thoroughly to remove any dirt or grit. It's important to chop the spinach finely to ensure even distribution in the filling.

Tips & Tricks

• For a richer flavor, you can add a sprinkle of nutmeg to the spinach and feta filling.
• If you prefer a crispier crust, brush each phyllo sheet with melted butter instead of olive oil.
• Serve the pie warm or at room temperature for the best taste and texture.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in the oven to maintain the crispness of the phyllo pastry.
• Pair the Greek Spinach and Feta Pie with a dollop of Greek yogurt and a squeeze of lemon juice for a tangy twist.

Serving advice

Serve the Greek Spinach and Feta Pie as a main course accompanied by a fresh Greek salad and some crusty bread. It can also be served as an appetizer or a side dish at a Mediterranean-themed gathering.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds or poppy seeds on top of the pie before baking. The seeds will add a touch of visual appeal and a subtle nutty flavor.