Greek Spinach and Feta Pie

Ingredients

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 8 sheets of phyllo pastry 8 sheets of phyllo pastry
• 100g (3.5 oz) melted butter 100g (3.5 oz) melted butter

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 22g, 2g
• 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 the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the fresh spinach leaves to the pan and cook until wilted. Remove from heat and let it cool.
4. 4.
   Once cooled, squeeze out any excess moisture from the spinach and transfer it to a mixing bowl.
5. 5.
   Add the crumbled feta cheese, chopped dill, parsley, dried oregano, salt, and pepper to the bowl. Mix well to combine.
6. 6.
   Brush a baking dish with melted butter. Place a sheet of phyllo pastry in the dish, allowing the edges to hang over the sides. Brush the pastry with melted butter.
7. 7.
   Repeat the process with 3 more sheets of phyllo pastry, brushing each layer with melted butter.
8. 8.
   Spread the spinach and feta mixture evenly over the phyllo pastry.
9. 9.
   Layer the remaining 4 sheets of phyllo pastry on top, brushing each layer with melted butter.
10. 10.
    Fold the overhanging edges of the bottom phyllo pastry over the top layers to create a sealed crust.
11. 11.
    Brush the top layer with melted butter.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the pie is golden brown and crispy.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before cooking.
• Phyllo pastry — Keep the phyllo pastry covered with a damp cloth while working with it to prevent it from drying out and becoming brittle.
• Feta cheese — Use a good quality feta cheese for the best flavor. If the feta is too salty, you can soak it in water for a few minutes to reduce the saltiness.

Tips & Tricks

• To achieve a crispier crust, brush each layer of phyllo pastry with melted butter generously.
• Serve the pie warm or at room temperature for the best taste and texture.
• If you prefer a milder flavor, you can substitute half of the feta cheese with ricotta cheese.
• Add a squeeze of lemon juice to the spinach and feta mixture for a tangy twist.
• Leftover pie can be refrigerated and reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Greek Spinach and Feta Pie as a main course accompanied by a fresh Greek salad and some tzatziki sauce. It can also be enjoyed as a delicious appetizer or a side dish.

Presentation advice

When serving the pie, cut it into neat slices and garnish with a sprinkle of fresh dill or parsley. The golden brown crust and vibrant green filling will make for an appetizing presentation.