Spinach Pie
A delightful pastry combining flaky phyllo dough and a savory spinach-filled mixture, perfect for casual dinners and festive gatherings.
Ingredients
For the filling
- 1 package phyllo dough Keep unused sheets covered with a damp cloth.
- 1 lb spinach (fresh or frozen) Can use other greens like Swiss chard or kale.
- 1 cup feta cheese (crumbled) Can substitute with goat cheese.
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 eggs
- 1/4 cup olive oil Used for sautéing and brushing phyllo.
- to taste Salt and pepper
- Fresh dill (optional) Add for extra flavor.
Instructions
Preparation and Sautéing
- Preheat the oven to 375°F (190°C).
- In a pan, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant.
- Add the spinach to the pan and cook until fresh spinach is wilted or frozen spinach is heated through.
Filling and Assembly
- In a bowl, combine the sautéed spinach mixture with feta cheese, eggs, salt, pepper, and fresh dill (if desired).
- Lay a sheet of phyllo dough on a clean surface and brush with olive oil.
- Top with another sheet of phyllo and brush again with olive oil.
- Cut the dough into strips about 3 inches wide.
- Place a spoonful of the spinach filling at one end of a strip, fold into a triangle, and continue folding until you reach the end of the strip.
- Arrange the triangles on a baking sheet lined with parchment paper.
Baking
- Brush the tops with olive oil and bake for 25-30 minutes, or until golden brown.
- Serve warm and enjoy!
Notes
Spinach Pie is best served warm with a salad or soup. For storage, refrigerate in an airtight container for 3-4 days or freeze for up to 2 months.