Friday, April 24, 2015



½ cup olive oil
1 onion, chopped
2 garlic cloves, pressed
20 ounces of spinach
2 tablespoons fresh dill, chopped
½ teaspoon oregano
1 tablespoon fresh lemon juice
½ lemon zest
8 ounces feta, crumbled
4 eggs, lightly beaten
1lb phyllo dough
¾ cup butter, melted
salt and pepper

Heat a soup pot over medium heat, once hot add oil.
Add onion and garlic, cook until onions are soft, about 5 minutes
Next, add in: spinach, dill, oregano, lemon, and lemon zest, mix well.
Cook for  7-10 minutes, stirring to make sure all spinach is wilted down.
As spinach mixture is cooking, break eggs in separate bowl and lightly beat with fork.
When spinach mixture is done, remove from heat and add feta, eggs, salt and pepper to pot, mix well and set aside. Cut phyllo to fit pan, and brush pan with some of the melted butter.
Now, take one sheet of phyllo and lay it down flat in pan, brush with melted butter.
Repeat about 6 more times, having 7 pieces of phyllo total. (phyllo, butter, phyllo)
Pour Spinach cheese mixture over phyllo, spread evenly.
Repeat #8 until you have 7 more sheets of phyllo over spinach mixture (i.e. phyllo, butter, phyllo,etc.,)
Bake  in preheated oven at 350F for 30-40 minutes or until golden brown