Spinach Feta Pie
ready in 1 hr 15 min.
- 3 Tbsps olive oil
- 1 Leek
- 1 large onion (peeled and finely chopped)
- 1 bunch scallions (rinsed; trimmed and chopped)
- 2 cloves garlic cloves (peeled and minced)
- 32 ozs fresh Spinach (cleaned and trimmed)
- ½ cup fresh parsley (finely chopped)
- 1 tsp fresh rosemary
- 2 fresh eggs (lightly beaten)
- 1 ½ cups crumbled Feta
- 8 sheets Phyllo dough
- ¼ cup olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
Preheat oven to 350º F. Lightly coat a 9x9-inch pan with oil or nonstick cooking spray.
Clean the leek and slice the white and pale green portions into 1/4 inch lengths.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the chopped leek, onions and garlic, cook for 3 to 4 minutes, or until translucent. Stir in the spinach, parsley and rosemary, saute until the spinach is limp and wilted, about 2 to 3 minutes. Remove from heat source and set aside to cool.
In a large bowl, combine eggs and feta cheese. Add the slightly cooled spinach mixture, stirring to incorporate.
Lay 1 sheet of phyllo dough in the prepared pan and brush lightly with olive oil. Repeat this process with 3 more sheets of phyllo (the sheets will drape over the pan). Spread the spinach mixture over the phyllo, season to taste with salt and pepper. Fold the overlapping dough over the filling and brush with oil. Layer the remaining phyllo sheets over the top, brushing with oil between the sheets. Tuck any overlapping dough into the pan to seal in the spinach filling.
Bake in preheated oven for 35 to 40 minutes, or until golden brown. Cut into squares and serve hot.