Spinach, Feta and Egg Pie

By The Canadian Living Test Kitchen

228 people added this to their Recipe Box

Spinach, Feta and Egg Pie
Photography by Yvonne Duivenvoorden

This recipe makes 8 servings

Nutritional Info
per serving:	-
cal	0 3320332 cal
pro	11 g11g pro
total fat	21 g21g total fat
sat. fat	11 g11g sat. fat
carb	25 g25g carb
fibre	4 g4g fibre
sodium	855 mg855mg sodium
% RDI:	-
calcium	2323 calcium
iron	3939 iron
vit A	9696 vit A
vit C	2727 vit C
folate	8585 folate

Here, the classic Greek pairing of spinach and feta cheese combines with eggs to fill a crisp phyllo pie. Use a serrated knife for neat and easy cutting.

Ingredients

10 sheets phyllo pastry

1/2 cup (125 mL) butter, melted

1/4 cup (50 mL) dry bread crumbs

Filling:

1 tbsp (15 mL) vegetable oil

3 cloves garlic, minced

1 onion, chopped

3 bags (each 10 oz/284 g) fresh spinach, trimmed

1 cup (250 mL) crumbled feta cheese

4 eggs, beaten

1/2 cup (125 mL) chopped fresh dill

1/2 cup (125 mL) chopped fresh parsley

4 green onions, chopped

1 tsp (5 mL) each salt and pepper

Preparation

Filling: In skillet, heat oil over medium heat; cook garlic and onion, stirring occasionally, until softened, about 3 minutes. Transfer to large bowl.

In 3 batches, rinse spinach and shake off excess water. In large saucepan over medium-high heat, cover and cook spinach, in 3 batches, with just the water clinging to leaves and stirring once, until wilted, about 3 minutes. Drain in sieve; firmly squeeze out liquid. Add to onion mixture along with feta, eggs, dill, parsley, green onions, salt and pepper; mix well. Set aside.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. For each sheet, brush lightly with butter; sprinkle with 1 tsp (5 mL) of the bread crumbs. Fold lengthwise into thirds. Brush top with butter.

Arrange sheets, butter side up and edges overlapping, like spokes of wheel on ungreased pizza pan or rimless baking sheet, overlapping ends in centre of pan and leaving 8-inch (20 cm) overhang over edge of pan.

Sprinkle remaining bread crumbs in 8-inch (20 cm) circle in centre of phyllo. Spread filling over bread crumbs. Starting with last phyllo sheet placed on pan, pull each overhang up over filling. Roll ends back slightly to expose filling in centre.

Bake in 375°F (190°C) oven until golden, about 30 minutes. Let stand for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 4 hours.) Cut into wedges.