Spanakopita
Greek phyllo pie filled with spinach, feta, and herbs.
Ingredients
- Phyllo pastry300 g
- Spinach600 g
- Feta250 g
- Eggs2 pcs
- Onion1 pcs
- Dill20 g
- Parsley20 g
- Olive oil80 ml
- Salt1 to taste
- Black pepper1 to taste
Instructions
Wilt the spinach in a skillet for 2–3 minutes, cool it, and squeeze out excess liquid well.
Finely chop the onion and sauté until soft.
Mix the spinach, onion, crumbled feta, eggs, dill, parsley, salt, and pepper.
Oil a baking dish and layer several sheets of phyllo, brushing each with oil.
Spread the filling over the pastry, then cover with the remaining phyllo sheets, brushing with oil.
Score the top into portions and bake at 180°C for 35–40 minutes until golden.
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