I honestly don’t know one single person who does not love this dish! Absolutely delicious, not to mention healthy, and a great way to get the I-hate-veggie-group to eat their veggies.
Trust the Greeks to make a pie (pita) out of anything they can get their hands on. Wether savory or sweet they always have a new addition up their sleeve to delight and surprise.
I just love my adopted country and its happy people who love their food, their drink, their music, their dancing, and all things jolly!
400 grs frozen spinach
6 or 8 scallion with their greens (I didn’t have enough scallions, so I also used a half red onion with it)
a good bunch of fresh dill
200-250 grs feta
1 stick of butter melted
1 filo packet (450 grs)
a large baking tray about 35cms x 25cms
you could defrost your spinach ahead of time and then squeeze the water out of it with your hands,
you can go the lazy way: I just open my spinach packet as is out of the freezer, and put it in a large casserole (nothing else on it), and let it sweat on medium heat until it brings out most its water
I then put it in a colander in the sink and let it sit for a little while , then squeeze the water out with my hands
chop your spinach roughly
chop your onions
chop the dill
put together in a bowl
beat the 2 eggs, a bit of salt, a bit of pepper and add to the bowl
mix well with a fork making sure all ingredients are well combined
you can crumble the feta on top of that now & mix,
I prefer to wait till I have spread my filling on half the pastry, then crumble the feta on top of it, spreading it evenly throughout, making sure that every bite will have some cheese in it.
you can now start with the pastry:
divide your filo into 2 equal parts (my packet had 13 sheets in it, so I used 6 for the bottom and 7 for the top
brush your pan with butter (as well as the sides)
then start layering your filo on it one at a time, brushing with butter in between each sheet
when you’ve used your first half, spread the spinach mixture over the whole surface
crumble the feta on top
now start covering with the 2ndhalf of the filo, one at a time, brushing with butter between each layer and ending with brushed butter on top as well
cut your filo into squares before baking. Use a sharp knife and go with an up & down motion (cutting all the way to the bottom). Make sure you hold lightly with the fingers of your other hand to ensure that the sheets remain in place while cutting
bake in a 180centigrade pre heated oven till the pastry puffs up and is golden brown on top (about 30mns)
Your sheets are never going be the exact same size as your pan which is fine. Because you want them to overlap on the sides so that later you can fold them over, in order to keep the filling in and prevent it from oozing out the sides of the pan.
As I lay each sheet of pastry into the pan, I try to have it fit nicely into 2 sides of the pan and the remaining I drape over the other 2 sides, making sure I covered all 4 sides as I go along. I don’t know how to explain it in words better than that, so you’ll just have to look at the pictures to understand what I mean.