Ingredients
Scale
- 800 g frozen spinach (or fresh, chopped)
- 2 tbsp olive oil
- 8 spring onions, finely chopped
- 2 large leeks, finely chopped
- 1 tsp salt
- 100 g fresh parsley, chopped
- 100 g fresh dill, chopped
- 2 large eggs
- 400 g crumbled feta cheese
- Zest of 1 lemon
- 1 pack frozen phyllo pastry (thawed)
- 113 g melted butter
- 60 ml olive oil
Instructions
- Preheat the oven to 180°C (350°F). Place a baking tray on the middle shelf.
- Thaw spinach if using frozen; squeeze out excess moisture. If using fresh, wilt in a pan and strain.
- Sauté spring onions and leeks in olive oil until softened; season with salt.
- Stir in parsley and dill; cook for a few minutes before adding spinach. Let cool before mixing in feta and eggs.
- Brush a pie dish with melted butter mixed with olive oil. Layer phyllo sheets in the dish, brushing each sheet.
- Add filling on top of layered phyllo; fold over hanging edges and brush again.
- Score the top into squares for easy slicing; sprinkle sesame seeds if desired.
- Bake for about 45 minutes or until golden brown; cover with foil if browning too quickly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg