Greek Spinach and Feta Pie

Ingredients

• 500g (1.1 lb) fresh spinach, washed and chopped 500g (1.1 lb) fresh spinach, washed and chopped
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 6 sheets of phyllo pastry 6 sheets of phyllo pastry
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 22g (3g sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 1.2g

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 slightly.
4. 4.
   In a bowl, combine the sautéed spinach mixture, crumbled feta cheese, chopped dill, 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.
   Spoon the spinach and feta mixture onto the phyllo pastry layers, spreading it evenly.
8. 8.
   Fold the overhanging phyllo pastry over the filling, creating a rustic edge.
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 pie is golden brown and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — To prevent the pastry from drying out, cover it with a damp kitchen towel while working with it. This will help maintain its pliability and prevent it from tearing.

Tips & Tricks

• If you prefer a more intense garlic flavor, you can increase the number of cloves used in the recipe.
• For a variation, you can add a handful of chopped sun-dried tomatoes to the spinach and feta mixture for an extra burst of flavor.
• Make sure to let the pie cool slightly before cutting into it to allow the filling to set and prevent it from oozing out.

Serving advice

Greek Spinach and Feta Pie is best served warm. It can be enjoyed as a main course accompanied by a fresh salad or as part of a mezze platter. Cut it into individual portions and serve it as an appetizer or snack for gatherings or parties.

Presentation advice

To enhance the presentation of the Greek Spinach and Feta Pie, sprinkle some chopped fresh dill on top before serving. This adds a pop of color and freshness to the dish. Serve it on a decorative platter or wooden board to showcase its rustic charm.