Ingredients
Dough
- 16 ounces phyllo dough
- 1 cup olive oil
Filling
- 20 ounces frozen spinach thawed and drained
- 1 yellow onion finely diced
- 12 ounces feta
- 1 bunch parsley minced
- 1 1/2 cups parmesan cheese grated
- 1/2 tsp kosher salt
- 3 garlic cloves minced
- 3 large eggs
- 1/4 teaspoon red pepper flakes
- 2 tbsp olive oil
Instructions
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Preheat oven to 325°F and brush the bottom and sides of a 9×13-inch baking pan with olive oil.
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Roll out the thawed phyllo dough and cover the stack with a lightly damp paper towel to keep the dough from drying out. If dough is a lot longer than your baking dish, cut off the end so you don’t have a lot of excess dough.
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Place two pieces of dough in the bottom of the pan and brush them liberally with olive oil. Repeat this layering process until just 8 sheets of dough remain.
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Combine the filling ingredients in a large mixing bowl then spread the mixture out on top of the dough in the pan.
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Add the rest of the dough, brushing with olive oil every two layers as before, brushing the top layer with olive oil and adding a few drops of water to the top.
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Use a large sharp knife to cut through the top layer of dough (but not all the way to the bottom) in whatever size you want the end pieces to be.
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Bake for 1 hour or until the top layer is a nice flaky golden brown. Finish cutting the dish into pieces and serve.
Nutrition Facts
Calories: 309
Carbohydrates: 25g
Protein: 15g
Fat: 17g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 851mg
Potassium: 278mg
Fiber: 2g
Sugar: 2g
Vitamin A: 6230IU
Vitamin C: 10mg
Calcium: 369mg
Iron: 3mg