Ingredients
Filling
- 2 pounds fresh spinach or two 10-ounce packages frozen spinach (thawed)
- 8 ounces crumbled feta cheese
- 1 finely diced yellow onion
- 3–4 cloves minced garlic
- 1/2 cup finely chopped fresh dill
- 1/2 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint (optional)
- 2 large eggs
- A generous pinch of freshly grated nutmeg
- Black pepper to taste
Pastry and Finish
- 1/2 cup melted unsalted butter
- 1/4 cup good quality olive oil
- 1 pound package of phyllo pastry
Instructions
- Prepare the Spinach: For fresh spinach, thoroughly wash and wilt in a large pot over medium heat. Let it cool slightly, then rigorously squeeze out all excess liquid using a clean kitchen towel or cheesecloth. If using frozen spinach, thaw completely and squeeze out all water. Finely chop the spinach to ensure an even filling texture.
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant, taking care to avoid burning.
- Assemble the Irresistible Filling: Remove the skillet from heat. In a large mixing bowl, combine the chopped spinach with the sautéed onion and garlic mixture. Add the crumbled feta cheese, chopped dill, parsley, mint (if using), eggs, freshly grated nutmeg, and black pepper to taste. Mix thoroughly until all ingredients are evenly incorporated, creating a flavorful, cohesive filling.
- Prepare the Phyllo Pastry: Ensure the phyllo pastry has been thawed overnight in the refrigerator and brought to room temperature before starting. Mix the melted unsalted butter with the remaining olive oil. Preheat the oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Layer and Fill: Carefully unroll the phyllo pastry, keeping unused sheets covered with a slightly damp cloth to prevent drying out. Place one sheet of phyllo into the baking dish and brush generously with the butter and olive oil mixture. Repeat this layering process with 7-8 more sheets, brushing each layer thoroughly. Evenly spread the spinach filling over the layered base. Cover the filling with the remaining phyllo sheets, again brushing each layer with the butter-oil mixture to ensure crispness.
- Score and Bake: Lightly score the top layers of the assembled pastry into serving-sized portions to make cutting easier after baking. Brush the top with any remaining butter-oil mixture. Bake in the preheated oven for 45-60 minutes or until the pastry turns a beautiful golden brown and is crispy to the touch.
- Cool and Serve: Remove the pastry from the oven and let it rest for 10-15 minutes. This resting period helps the filling set and makes cutting cleaner. Serve warm for the best flavor and texture experience. Enjoy this delectable Mediterranean appetizer as a delightful start to any meal or as a standalone snack.
Notes
- Ensure spinach is thoroughly dried to prevent a soggy pastry filling.
- Keep phyllo sheets covered with a damp cloth at all times to prevent them from drying and cracking.
- Brush each phyllo layer generously with the butter and olive oil mixture for optimal crispness and buttery flavor.
- You can substitute fresh herbs with dried herbs if fresh are not available, but fresh is preferred for best flavor.
- Chill the pastry briefly before baking if time allows; it helps maintain the phyllo’s integrity during baking.
- Leftovers can be refrigerated and reheated in the oven to regain crispness.
- Prep Time: 30 minutes
- Cook Time: 45-60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
