Serves 16

250 g Phyllo pastry

• 250 g phyllo pastry, about 16 sheets; 250 g butter; 1 small onion, chopped; three 250-g packets frozen chopped spinach, thawed and drained; 3 eggs, beaten; 250 g Feta cheese, crumbled; 4 tablespoons freshly chopped parsley; 1 teaspoon dill or oregano: salt and freshly ground black pepper. Serves 16. Sauté onion in 4 tablespoons butter until golden. Add spinach and stir well. Remove from heat and add eggs, cheese. parsley. dill and seasoning. Mix well. Butter a 28-cm baking dish and layer 8 pastry sheets on the bottom, brushing each leaf with melted butter. Spread evenly with spinach mixture and cover with remaining pastry sheets, again brushing each sheet with butter. Pour over any remaining butter. Cut into 16 squares and bake at 180 deg. C until puffy and golden. about 30 - 35 minutes.
Comment	Spanakopita
Entered	2019-02-02
Updated	2020-12-23

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19