Ingredients
Scale
- 1 package of filo pastry
- 300g fresh spinach, chopped
- 200g feta cheese, crumbled
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 eggs (or a substitute for eggs in cake mix)
- Salt and pepper to taste
- Butter (for brushing the pastry)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and fresh spinach, cooking until wilted. Season with salt and pepper.
- Let spinach cool slightly, then mix in crumbled feta cheese and eggs (or substitute for eggs). Combine well.
- Preheat your oven to 180°C (350°F). Lay out filo pastry sheets and brush with melted butter, layering several sheets for a strong crust. Pour spinach and feta filling into the center.
- Fold corners of the pastry over the filling and brush with melted butter. Bake for 30-40 minutes, until golden brown. Allow to cool slightly before serving.
Notes
- To store leftovers, let the pie cool and cover with plastic wrap or aluminum foil. Keeps in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- This pie can be prepared ahead of time and stored in the refrigerator until ready to bake.
- You can substitute fresh spinach with thawed frozen spinach; just ensure to squeeze out excess moisture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg