There’s not a whole lot to say here. The Spinach and Feta combination must have been created by the gods. This is a classic dish, and there are a lot of recipes for it out there. I like to add a little red chile flakes for just a little bit of a kick. Some recipes call for ricotta, which I may try some time. Others call for cottage cheese: as a person who hates cottage cheese, I will never try that. But I have to admit, this turned out pretty well.
- 1/2 of Large Onion, or 1 Small Onion, chopped
- 3 Garlic Cloves, minced
- 1 Bunch Green Onions, white and light green parts chopped
- 1/2 to 1 teaspoon Red Chile Flakes
- Olive Oil
- 1 Bunch Fresh Spinach, stems removed, washed and drained, and chopped into roughly 1/2″ pieces
- 1 Bunch Kale, stems removed, washed and drained and chopped into roughly 1/2″ pieces
- 1 Cup Parsley, chopped
- 3 Eggs
- 8 oz Feta Cheese, crumbled (the better quality Feta, the better the pie)
- 1/2 Cup Ricotta
- Salt and Freshly-ground black pepper
- 1 Package of Phyllo Dough (8 oz)
- 2 Tablespoons Butter, Melted
Preheat oven to 350. Heat oil over medium heat. Add onion and cook for three to four minutes until just starting to become translucent. Add the garlic and green onions and cook until fragrant, about a minute. Add 1/2 teaspoon to 1 teaspoon of red chile flakes, depending on your heat preference. Add the spinach, kale and parsley and cook until wilted. Set aside to cool. Squeeze out the the mixture to remove an excess of liquid (this prevents the final pie from being too wet). Mix in the feta and ricotta, and taste. Add salt and pepper to taste.
In a large bowl, whisk the three eggs with one tablespoon of water until the mixture lightens and becomes frothy. Mix in the spinach mixture.
In a greased 9″ x 9″ baking pan, layer four to six sheets of phyllo dough, using a pastry brush to spread butter in between each layer. Place the sheets so that a couple of layers of sheets go up each side of the dish. Then pour the spinach and egg mixture into the pan, and layer another four to six sheets of phyllo dough and butter on top. Use your hands to tuck the exposed phyllo sheets into the side of the pan. Place in a 350 degree oven and bake until golden brown, about 40 minutes.
Remove and allow to cool for five minutes before serving. As you can see in this picture, I didn’t grease the pan quite well enough in that corner…. The next piece came out more cleanly.
I served this with dill rice and I think a vegetable. It was two days ago–I can’t remember. To make the dill rice, throw 1 cup of rinsed white rice, 1.5 cups of water, 1 bay leaf, 1 tablespoon of butter, 1/2 teaspoon of salt, 1/2 teaspoon dried dill, and juice from half a lemon into a rice cooker.