- Preheat oven to 350F. Heat oil in a large skillet over medium heat. Add onion and saute for approx. 8 minutes, or until softened. Add garlic and saute, stirring constantly to prevent burning and sticking, for 1 minute. Gradually add the spinach leaves and saute, stirring often, until wilted. Transfer to a medium sized bowl and stir in egg, feta, herbs, salt and pepper. Set aside.
- Lay 1 sheet phyllo on parchment lined rimmed baking sheet (cover remaining phyllo sheets with a damp teacloth as they will dry out really quickly!), and brush all over with the melted butter. Repeat twice. Spread spinach mixture in the centre and gently spread to within 1 1/2" of the edge of the pastry. Top with 3 more buttered sheets. Fold in sides to seal the spinach mixture in the pastry sheets. Butter remaining 4 sheets and crumple gently like tissue paper, on top.
- Place in oven and bake until a golden brown (approx. 40 minutes)
Thursday, January 26, 2012
3 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1lb baby spinach
1 large egg
1/4 cup flat leaf parsley, finely chopped
1/4 cup fresh dill, finely chopped
6 oz feta cheese, crumbled
1 1/2 tsp Kosher salt
1/4 tsp white pepper
10 sheets phyllo dough, thawed if frozen
1/2 cup (1 stick) unsalted butter, melted