Ingredients

How to make it

  • Squeeze the spinach by hand until no liquid is released. It should look slightly dry.
  • Chopped the spinach
  • Heat the 2 T of olive oil in a frying pan.
  • Saute the onion until translucent
  • Add the garlic, dill, oregano, cracked pepper. Cook another 2-3 minutes
  • Add the onion mixture to the spinach, mix well
  • Add the two cheeses, mix well
  • Add the salt, 1/2 olive oil, and lemon juice, mix well, set aside
  • On a half cookie layer 4 sheets of phyllo, making sure you over hang the edges by an inch or so. Be sure to brush each sheet well with the butter/olive oil mixture
  • Add the spinach mixture and press down evenly
  • Fold the over hanging edges over the edge of the spinach
  • Top with 4 more layers of phyllo, brushing each layer liberally with the butter/olive mixture. Over hang the edges about 1/2"
  • Gently tuck the over hanging edges down the sides.
  • Cut the sheet into 12 squares using a sharp knife. Cut each square across the middle on the diagonal to form 24 triangles
  • Brush any remaining butter/olive oil mixtures on the cut seams.
  • Bake at 400 F for 45 minutes
  • Recut the triangles
  • Serve warm with lemon slices and/or tzatziki sauce.

Reviews & Comments 3

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  • lbrooks26 4 years ago
    Can't wait to make this over the holiday weekend. Yummy!!! Thanks for the easier version of this dish. Lorraine
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  • elgourmand 4 years ago
    Thanks for a really good post. This gets made real soon. RJ
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  • jkirk 4 years ago
    I ordered something like this once at The "Pegasus Taverna" in Detroit's Greektown. It was delicious. I wish I could make it as good as that.
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