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Tell the kids it’s a pie, and they’ll fight to eat spinach. Definitely a win-win.
Makes 8 servings
Ingredients for the Filling:
1 package frozen spinach, thawed and drained
½ cup parsley, chopped
1 onion, chopped
2 garlic cloves, minced
2 tbsp. olive oil
4 large eggs
10 oz. feta cheese, crumbled
2 tsp. dill
Dash of black pepper
Ingredients for the Crust:
1 package phyllo dough, thawed
1 cup olive oil
Directions:
1. Preheat the oven to 325 degrees F.
2. Squeeze any liquid out of the spinach.
3. For the filling, mix all of the filling ingredients well.
4. For the crust, flatten the phyllo and cover them with a damp cloth.
5. Brush a baking dish with olive oil.
6. Place 2 phyllo sheets at the bottom of the baking dish. Sprinkle with olive oil.
7. Keep layering, using two-thirds of the phyllo sheets.
8. Top the phyllo sheets with the filling. Add more layers until you’ve used all the phyllo.
9. You need to drizzle each layer with olive oil, but be especially generous with the top layer.
10. Bake for 1 hour and cut the pie into squares.
Nutritional Information (Per Serving)
Calories: 421
Fat: 39.5 g
Sat Fat: 10.3 g
Carbohydrates: 9.9 g
Fiber: 1.4 g
Sugar: 2.4 g
Protein: 10.2 g
Sodium: 508 mg
