Submitted by: Tammy Donaldson, Farm and Dairy Senior Graphic and Web Designer
This Greek spinach and feta dish can be served as an appetizer or a main course. For an appetizer, cut the pieces into smaller diamond shapes like baklava is served. For a main course, use larger square cuts.
Ingredients:
- 16 oz frozen chopped spinach, thawed and well-drained
- 2 bunches flat-leaf parsley, stems trimmed, finely chopped
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup & 2 Tbsp. extra virgin olive oil
- 4 eggs
- 10.5 oz. feta cheese, crumbled
- 2 tsp. dried dill weed
- Freshly-ground black pepper
- 1 16 oz package phyllo dough, thawed per package instructions.
Directions:
- Preheat the oven to 325 ° F. Prepare a 9 by 13 baking dish by brushing the bottom and sides of the dish with olive oil. Squeeze any remaining liquid from the thawed spinach.
- To make the filling: In a mixing bowl, add the spinach, parsley, onion, garlic, 2 Tbsp. of the extra virgin olive oil, eggs, feta cheese, dill and pepper. Stir until well-combined.
- Unroll the phyllo sheets and place between two slightly damp towels. Keep covered to prevent excessive drying.
- To assemble, line the baking dish with two sheets of phyllo dough, letting them cover the sides of the dish. Brush with olive oil. Repeat this process until two-thirds of the phyllo is used.
- Spread the spinach and feta filling over the phyllo, top with two more sheets and brush with olive oil. Repeat the phyllo dough layers until all of the sheets have been used up. Brush the top layer with olive oil and sprinkle with just a few drops of water. Fold and tuck in any excess phyllo on the sides. Brush the folded sides with olive oil.
- Bake for 1 hour or until the phyllo crust is crisp and golden brown. Remove from the over and cut into squares or diamonds. Serve warm.
