It’s pretty simple — Greek Spinach Pie.
There are days I think I could live off of this stuff — and it’s pretty darned easy to make! Add a simple salad dressed with olive oil, lemon juice, salt, pepper and feta – and you have a winner of a dish!
I know — die hards will say “Frozen spinach? EEK!” but you can often get it for pennies (with sales and coupons) to help counter the cost of the phyllo dough and feta cheese.
- 1 pound Fillo Dough
- 10 oz package of frozen spinach, drained and “wrung out” with a paper towel.
- 8 ounces Feta cheese
- 2 eggs
- 1 small onion
- 1-2 Tablespoons Olive Oil
- Dash salt and white pepper (white pepper doesn’t show up like black in a recipe)
Preheat your oven to 350.
Finely dice the onion and sautee in the olive oil. Let cool.
In a bowl, beat the two eggs. Add the feta, spinach, salt, pepper and cooled onion. the Butter a 9 by 13 inch baking pan, and spread 6 sheets of fillo, brushing each with butter, on the bottom. Spoon the spinach filling over the fillo, then cover with 6 more sheets of fillo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.
I often bake a pan and heat/eat for a few days – yum!