Ingredients
Scale
- 11 ounces phyllo dough
- 2 pounds fresh spinach
- 2 tablespoons olive oil
- 3 green onions
- 1 leek
- ½ cup parsley (fresh)
- ¼ cup dill (fresh)
- ¼ cup mint (fresh)
- 1 pound feta cheese
- 2 large eggs
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat your oven to 340°F (170°C).
- In a large skillet, sauté chopped leek and green onions in olive oil for 5 minutes until soft. Add fresh spinach, salt, and pepper; cook until water evaporates.
- Transfer cooked greens to a bowl; cool for 10 minutes. Mix in crumbled feta cheese, beaten eggs, parsley, dill, and mint.
- Oil your baking pan; layer 8 sheets of phyllo dough with olive oil drizzled between each sheet. Spread the spinach filling evenly.
- Cover with another 8 sheets of phyllo dough, tucking excess edges in. Brush the top with olive oil; cut into squares without cutting through.
- Bake for about 60 minutes or until golden brown. Let cool for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 square (100g)
- Calories: 270
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg