How to make it
7 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 180°C (356°F). Lightly grease a 9x13 inch baking pan with a mixture of melted butter and olive oil.
In a large skillet
In a large skillet over medium heat, sauté the sliced green onions in a tablespoon of olive oil until soft. Add the chopped spinach in batches, cooking until wilted and all liquid has evaporated. Remove from heat and let cool completely.
10 minOnce the spinach is cool, squeeze any remaining moisture out
Once the spinach is cool, squeeze any remaining moisture out by hand. In a mixing bowl, combine the spinach, crumbled feta, dill, eggs, salt, and pepper. Mix until well incorporated.
Lay one sheet of phyllo dough
Lay one sheet of phyllo dough in the prepared pan, allowing the edges to overhang. Brush with the butter-oil mixture. Repeat with about half of the phyllo sheets, brushing each layer.
Spread the spinach and feta filling evenly
Spread the spinach and feta filling evenly over the phyllo layers. Fold the overhanging edges of the phyllo back over the filling.
Layer the remaining phyllo sheets
Layer the remaining phyllo sheets on top, brushing each with the butter-oil mixture. Score the top few layers of phyllo into squares to make serving easier later.
Bake in the preheated oven
Bake in the preheated oven at 180°C (356°F) for 40-45 minutes, or until the pastry is golden brown and crisp. Let cool for 10 minutes before cutting and serving.
45 min
A little kitchen wisdom
Always use fresh spinach if possible for the best texture. Squeeze out as much moisture as you can from the cooked spinach to prevent a soggy bottom crust.
