Nice to have but not necessary- a whisk for beating the eggs
- pastry shears
The recipe
1 tsp/5 mL olive oil
8 green onions, chopped
1 lb/500 g spinach (about 2 bunches)
5 eggs, beaten
1 lb/500 g feta cheese, crumbled
1/2 cup/125 mL olive oil
2 Tbsp/30 mL melted butter
12 phyllo sheets
Preheat oven to 350F/180C.Get out a 9 x 13" (23 x 33 cm) baking pan.
In a skillet, heat the olive oil.
Add the green onions. Sauté them until tender.
Meanwhile, wash, stem and chop the spinach.
Put it in a large bowl.
Add the sauteéd onions to the bowl.
Add the eggs and feta to the bowl.
Stir to combine.
In a small bowl, combine the olive oil and the melted butter.
Brush the bottom and sides of the baking pan with the oil/butter mixture.
Lay a piece of phyllo pastry in the pan.
Brush it with the oil/butter.
Add another piece of phyllo, and brush it with oil/butter.
Repeat until you have laid 6 pieces of phyllo.
Spread the spinach mixture over top.
Layer 6 more pieces of phyllo over the spinach, brushing each sheet with the oil/butter, as before.
Bake for 45-60 minutes, until golden brown.
Cut into squares.
Substitutions
- Use minced onion in place of the green onions.
Ideas for making this recipe your own
- I wonder how this easy spanokopita recipe would work using Swiss chard in place of the spinach? Or kale, or another dark leafy green?
Tips
- You'll find phyllo pastry in the freezer section of the grocery store.
- I prefer using a glass baking pan for this recipe. Cleanup is easiest with glass rather than metal.
- I use pastry shears to cut the phyllo sheets so that they'll fit nicely in the pan. A clean pair of kitchen scissors would work, too.
- You'll probably have some leftover phyllo pastry. Put it back in the fridge and use it within a couple of days to make
Apple-Maple Phyllo Tarts.
Menu suggestion
Serve this dish with
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