How to make it

  • Note: Contrary to most instructions (even my own), the phyllo can be taken out of the freezer to defrost 3 hours before using (leave package unopened while defrosting).
  • Day 1: Prepare the spinach and herbs
  • Over medium heat, sauté the onion (and fresh dill, if using) in olive oil in a large soup or stew pot until soft.
  • Add water and spinach and bring to a boil.
  • Cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
  • Put in a colander to drain. When cooled, cover and continue to drain in the refrigerator overnight.
  • Day 2: Make the pita
  • Remove spinach from the refrigerator and keep in the colander over a bowl while allowing it to reach room temperature
  • As ingredients are added, it will continue to drain.
  • Preheat oven to 350F (175C).
  • Beat the egg with a fork and add to the spinach.
  • Crumble the cheese and add to the spinach, and toss with one or two forks until evenly distributed.
  • Note: If the feta cheese is too soft to crumble by hand (if it starts to mush), put in a bowl and use the tines of a fork to make small pieces, then add to spinach.
  • Unroll the phyllo and count the sheets.
  • Oil a pan measuring the same or slightly less than the phyllo sheets with 2 tablespoons of oil using a pastry brush.
  • Lay half the phyllo in the pan, and fold in any overlap toward the center to fit the dough into the pan.
  • Brush the top of the phyllo with 2 teaspoons of olive oil, covering it from side to side.
  • Pour the spinach mixture into the pan and use a fork to spread it out evenly over the dough.
  • Lay the other half of the phyllo sheets on top of the spinach, and fold in the overlap so the sheets fit in the pan.
  • Note: To make a smooth top that hides the folds of the dough, keep one sheet out of the top layer, and place it on top of the other sheets. Trim the edges with a scissors to fit the pan (not done here).
  • With a sharp knife, cut into 20 pieces, cutting all the way through to the bottom.
  • Use your hand to sprinkle 2 tablespoons of water evenly over the top. Work with small amounts of water to distribute evenly.
  • Do not touch the dough with wet hands.
  • Bake at 350°F (170°C) for 30-40 minutes or until golden brown.
  • Cut and serve.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    sounds yummie thanks high5
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