Country-Style Spinach and Cheese Pie

Name: Country-Style Spinach and Cheese Pie
Yield: 8 large pieces
Ingredients: 1 package country-style phyllo dough (Zagori-style or similar); 9 ounces feta cheese (about 250 grams); 10 1/2 ounces fresh spinach (about 300 grams); 2 leeks, finely chopped; 1 yellow onion, finely chopped; 3 green onions, finely chopped; 1/3 bunch parsley, finely chopped; 1/3 bunch dill, finely chopped; 15 mint leaves; 4 eggs (reserve 1 yolk for brushing at the end); 8-10 tablespoons olive oil for sautéing; 1 little ground black pepper

Αναστασια Γκιαλου @AnastasiaGkialou

Καβάλα

This pie is reminiscent of classic spanakopita, but it's not quite the same! Give it a try and you'll see what I mean!

Αναστασια Γκιαλου @AnastasiaGkialou

Καβάλα

This pie is reminiscent of classic spanakopita, but it's not quite the same! Give it a try and you'll see what I mean!

Saved

Ingredients

8 large pieces

1 packagecountry-style phyllo dough (Zagori-style or similar)
9 ouncesfeta cheese (about 250 grams)
10 1/2 ouncesfresh spinach (about 300 grams)
2leeks, finely chopped
1yellow onion, finely chopped
3green onions, finely chopped
1/3 bunchparsley, finely chopped
1/3 bunchdill, finely chopped
15mint leaves
4eggs (reserve 1 yolk for brushing at the end)
8-10 tablespoonsolive oil for sautéing
1little ground black pepper

Saved

Steps

1

Preheat your oven to 350°F (180°C) using the conventional bake setting.
2

In a pot, heat the olive oil (about 8 to 10 tablespoons). Add the onions (both green and yellow) and the leeks, and sauté for 3 minutes.
3

Add the spinach, parsley, dill, and mint. Sauté until wilted. Add a little black pepper. Remove from heat.
4

Beat two of the eggs in a bowl and add them to the spinach mixture. Stir to combine.
5

In another bowl, crumble the feta cheese by hand. Beat the remaining two eggs (one whole egg and one egg white), add them to the feta, and mix well.
6

Butter a baking pan and layer the first three sheets of phyllo dough, brushing each with olive oil. Spread the spinach mixture evenly over the dough. Add another sheet of phyllo on top, then spread the feta mixture evenly. Finish with the last two sheets of phyllo, sealing the edges with your fingers.
7

Using a pastry brush, brush the reserved egg yolk over the top of the pie. Score the pie into pieces with a knife. Bake for 20 minutes on conventional bake, then 20 minutes on convection, and finish with another 20 minutes on conventional bake. The total baking time should be about 1 hour.
8

Remove the pie from the oven and let it rest for 5 to 10 minutes. Cut and serve. Enjoy!