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Photo: Leigh Beisch
Active Time:45 minsTotal Time:2 hrs 5 minsServings:12Jump to Nutrition Facts
Active Time:45 minsTotal Time:2 hrs 5 minsServings:12
Active Time:45 mins
Active Time:
45 mins
Total Time:2 hrs 5 mins
Total Time:
2 hrs 5 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil plus 3/4 cup, divided1mediumred onion, sliced3spring onionsorscallions, coarsely chopped2clovesgarlic, peeled2 ¼poundsspinach, trimmed and coarsely chopped1(1 pound) packagephyllo dough, thawed in the refrigerator if necessary12ouncesGreek feta cheese, crumbled2large eggs, lightly beaten1cupcoarsely chopped fresh hartwortorchard1cupcoarsely chopped fresh chervilorparsley¼cupcoarsely chopped fresh dillPinch of freshly grated nutmegGround pepper to taste
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil plus 3/4 cup, divided
1mediumred onion, sliced
3spring onionsorscallions, coarsely chopped
2clovesgarlic, peeled
2 ¼poundsspinach, trimmed and coarsely chopped
1(1 pound) packagephyllo dough, thawed in the refrigerator if necessary
12ouncesGreek feta cheese, crumbled
2large eggs, lightly beaten
1cupcoarsely chopped fresh hartwortorchard
1cupcoarsely chopped fresh chervilorparsley
¼cupcoarsely chopped fresh dill
Pinch of freshly grated nutmeg
Ground pepper to taste
Directions
Heat 1 tablespoon oil in a large skillet or large pot over medium-high heat. Add red onion, spring onions (or scallions) and garlic. Cook, stirring often, until softened, about 4 minutes. Working in batches, add spinach to the pan and cook, tossing, until wilted and all the liquid has evaporated, 15 to 25 minutes total. Transfer to a bowl, discard the garlic and let the spinach cool completely, about 25 minutes.
Unroll phyllo sheets and carefully place them between 2 damp kitchen towels. (This helps prevent the sheets from tearing.)
Add feta, eggs, hartwort (or chard), chervil (or parsley), dill, nutmeg and pepper to the spinach mixture and stir until combined.
Place the remaining 3/4 cup oil in a small bowl for drizzling. Transfer 1 tablespoon of the oil to a separate small bowl; reserve for brushing the border. Lay the first phyllo sheet on the bottom of the prepared pan, letting it drape over the sides. Drizzle with about 1 1/2 teaspoons oil. (Do not brush the phyllo; you don’t want the sheets to stick to one another. Drizzling makes the phyllo crunchier!) Repeat with 3 more phyllo sheets.
Spread the filling evenly over the phyllo base. Drizzle the filling with about 1 1/2 teaspoons oil. Cover the filling with the remaining phyllo sheets, drizzling each sheet with a little oil. Gently tuck in the overhanging sheets to create a border. Brush the border with the reserved 1 tablespoon oil. Score the surface with a sharp knife, marking 12 rectangles and cutting just down to the filling. Drizzle the top with the remaining oil.
Bake until the pie is golden brown and the filling is hot, 55 to 60 minutes. Let cool for at least 15 minutes before cutting.
Originally appeared: EatingWell.com, April 2022
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Nutrition Facts(per serving)364Calories24gFat26gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
