- 16 ounces phyllo dough
- 1 cup olive oil
- 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
Preheat oven to 325°F and brush the bottom and sides of a 9×13-inch baking pan with olive oil.
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.
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.
Combine the filling ingredients in a large mixing bowl then spread the mixture out on top of the dough in the pan.
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.
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.
Bake for 1 hour or until the top layer is a nice flaky golden brown. Finish cutting the dish into pieces and serve.
Saturated Fat: 8g
Vitamin A: 6230IU
Vitamin C: 10mg