8 servings
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A Greek delight of spinach and feta in pastry.

By Food24 November 03 2009
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Ingredients (11)

1.00 onion — chopped
30.00 ml fresh chillies — 573
1.00 kg spinach — trimmed
200.00 g feta cheese — crumbled
150.00 ml cream cheese
3.00 eggs — whisked
15.00 ml fresh dill — finely chopped
10.00 ml fresh oregano — finely chopped
0.00 salt and freshly ground black pepper — to taste
6.00 phyllo pastry
100.00 butter — melted
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Stir-fry the onion in the 30 ml olive oil over medium heat until translucent.
Steam the spinach until wilted. Drain, squeezing out any excess liquid.
Chop finely, add the onion, feta and cream cheese, eggs, dill, oregano, salt and pepper, and mix.
Grease the bottom and sides of a 26 x 20 x 5 cm oven pan and line it with a half sheet of phyllo pastry.
Brush with the melted butter (or olive oil) and place another half sheet of phyllo pastry on top. Repeat until you have five half sheets of phyllo pastry.
Spread the spinach mixture on top and cover with seven layers of phyllo pastry, each brushed with melted butter or olive oil, including the top of the last layer.
Tuck in the edges of the pastry to cover the filling and sprinkle the top with a little water.
Bake at 190 °C for about 40 minutes or until light brown. Cut into squares and serve.

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