Crispy layers of phyllo dough, soft spinach, fresh herbs and feta cheese - this is a recipe for a holiday on your table. Greek premium pie, photo instructions are extra class, and the recipe is just a miracle!

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Greek spinach and feta pie: recipe with photo

If you have never made a filo dough pie stuffed with spinach and feta cheese in Greek style, then you are missing out on a lot. This cake deserves all the credit.

Crispy layers of phyllo dough, soft spinach, fresh herbs and feta cheese - this is a recipe for a holiday on your table.

If you are working with phyllo dough for the first time, then you should take note that phyllo dough layers do not contain any cholesterol or trans fats, so you can safely cook pies with different fillings and even baklava and pizza.

The layers of phyllo dough must be completely thawed, because if the sheets are wet, then they are sticky, and in this state the sheets are not suitable for baking, so let the dough thaw for 12-14 hours, and then just start working.

Before assembling the pie, it is best to spread the layers of dough on a slightly damp kitchen towel, as if the sheets do not dry, they will tear too quickly.

Don't skimp on olive oil, but don't overdo it either, just don't be lazy and try to soak each filo sheet with oil. And most importantly, cook with the mood and don’t worry, absolutely everyone can make this pie, it’s not difficult.

Ingredients

For the Spinach and Feta Cheese Filling:

• 480-500 gr. frozen spinach,
• 2 bunches of parsley
• 1 large head of onion
• 2 cloves of garlic
• 2 tablespoons ,
• 4 eggs,
• 300 gr. feta cheese,
• 2 teaspoons chopped dill
• freshly ground black pepper.

For test:

• 500 gr-1 kg , about 36-40 sheets,
• 1 cup olive oil.

Spinach and Feta Pie Recipe Step by Step

• Preheat oven to 220 C.
• Turn on the stove and put the pan, pour water. Once the water boils, place the frozen spinach in a saucepan for 5-8 minutes. Drain the boiled spinach in a colander and press down with a spoon to drain excess water from the spinach. Let the spinach cool for 10-20 minutes, then press down again on the boiled spinach with the palm of your hand to make sure there is no water and you can start preparing the stuffing.
• Transfer the cooked spinach to a cutting board and chop. Transfer the chopped spinach to a bowl.

• Finely chop the onion, chop the garlic, parsley and dill. Cut the cheese into even strips. Transfer chopped onions, garlic, herbs and cheese to a bowl with chopped boiled spinach, beat in 4 eggs, pepper and mix everything thoroughly. The filling is ready.

• Take any square form, grease the sides and bottom of the form with olive oil and place it in front of you.
• Now that both the filling and the shape are ready, it's time to start assembling the pie. Work energetically without distractions. Remove one sheet of phyllo from under a damp towel, put it on the bottom of the mold and blot with a pastry brush in several places of the dough, press the dough on the sides of the mold, as if “put it in place” so that the ends do not bulge in different directions. Then lay the second layer on top of the first layer, press down and again blot with oil in several places of the dough. So, layer by layer, lay out 30 filo sheets in the form for the first bottom layer.

• As soon as all the stuffing from spinach, onions, herbs, cheese and eggs is distributed on the bottom layer of the dough, then continue layering layer by layer, not forgetting to soak with olive oil.

• Try to fold the lower layers and press down with the top layer. In total, you should have 10 layers of filo for the top of the pie. Brush the topmost layer of the pie with olive oil and drizzle with cold water.