Recipe Index

Ingredients

• 1 1/4 pounds (20 ounces or 20 oz) baby spinach [see Note about frozen], roughly chopped
• 1 cup red onion (from 1 small or half a large), finely chopped
• 6 to 8 scallions (about 2.25 ounces or 2¼ oz), thinly sliced
• 2 cloves garlic, minced
• 1/3 cup chopped fresh dill, or more to taste
• 1/3 cup chopped fresh mint, or more to taste
• 1/2 cup chopped fresh parsley
• 3/4 pound (12 ounces or 12 oz) feta, drained, crumbled
• 1 large egg
• Kosher salt and freshly ground black pepper (quantities not stated in the list; the method states 1.5 teaspoons kosher salt used)
• 1-pound (16 oz) package phyllo/filo pastry, defrosted [see Note]
• Olive oil (quantity not stated in the list; the method estimates 1/2 cup total, probably more)

Method

1. Heat the oven to 375F and mix the spinach, onion, scallions, garlic, dill, mint, parsley and feta in a large bowl by hand, squeezing the feta in, then season with 1 1/2 teaspoons salt and black pepper and mix in the egg.
2. Coat a 12-inch skillet or equivalent pan generously with olive oil.
3. Drape 4 to 6 phyllo sheets around the pan with overhang, drizzle with oil, rumple 2 to 3 sheets over the base and drizzle again.
4. Add half the spinach mixture, scrunch 4 to 6 sheets over it with oil, add the rest of the filling and fold the overhanging sheets over.
5. Rumple the remaining sheets over the top, drizzling with oil every layer or two, and finish with a final drizzle.
6. Cut into squares and bake for 45-60 minutes until very crisp and nicely browned, cool on a rack for 15 minutes and serve.

Total: 1h 45m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data