This savoury pie, with spinach and feta filling wrapped in phyllo dough and baked to golden perfection is so delicious! If you haven’t tried this Greek spinach pie, you’re sorely missing out on one of the best flavour combinations ever.
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500g cooked spinach
1/3 cup olive oil
2 large onions, diced
1 tsp. dill
1 tsp. cumin powder
½ tsp. nutmeg
Juice of 1 lemon
Fresh pepper & salt to taste
1 tbsp. parsley, chopped
½ cup sesame seeds
2 eggs, beaten
Phyllo dough to wrap
¼ cup feta cheese
Heat olive oil and sweat nutmeg.
Add cumin, dill, spinach, lemon juice, and parsley.
Cook for a few minutes and drain over colander.
Once cool, mix spinach, egg and feta cheese before rolling with phyllo dough.
Brush with egg yolk, sprinkle with sesame seeds.
Bake in oven at 375°C for 15 min.
(Optional) Add cooked rice, raisins, or pine nuts in the filling
Pastry can be frozen and baked later
Important to blanch spinach in salted water.
Phyllo dough only made with flour and water, used in making apple strudel and baklava.
Dry phyllo dough quickly, wrap/cover with damp towel