“My interpretation of a traditional Greek dish. Enjoy!”
1hr 15mins

Ingredients Nutrition


  1. Heat oven to 375°.
  2. Drain spinach of all liquid.
  3. Sauteé onions and garlic in 1/4 cup butter until tender, then add spinach, salt and pepper to taste.
  4. Sauteé 1-2 more minutes.
  5. in a large bowl, combine spinach mixture, eggs, dill, lemon juice and crumbled feta.
  6. Butter a 7" springform pan.
  7. Place phyllo between a damp (but not wet) tea towel so it doesn't dry out.
  8. Layer 6 sheets of phyllo in the pan, brushing each with melted butter.
  9. Fill with spinach mixture and fold edges over.
  10. Layer 6 more sheets of phyllo, brushing each with melted butter.
  11. Use a scissors to round the edges and cut 6 or 8 triangles in the top.
  12. Bake 45 minutes or until golden -- allow to stand 10 minutes before removing the springform.
  13. This can also be made into individual packets instead of a pie shape.

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