this came out pretty good. was my first time using phyllo ever. made the mistake of not realizing it needs time to thaw out of the freezer. I tried to rush the thaw a long and broke a lot of the sheets. plus they got pretty dried out. I kept “gluing” them together with the olive oil. I halved the recipe and it was plenty for the two of us as a main dish with a ton of left overs! definitely could have used more feta though!
Spinach Phyllo Pie from Everyday Food
serves 8, prep time 25 minutes, total time 1 1/4 hours
it says when you unroll your phyllo check to see if the stack measures 8 by 12 inches. if not, cut the phyllo to size. if serving the pie as a main course, double the recipe. (I have no idea what the measurement was of mine! and I definitely didn’t double, I halved it)
2 tablespoons olive oil plus more for brushing
1 medium onion, finely chopped
3 large garlic cloves, minced
2 packages (20 ounces each) baby spinach
1 cup crumbled feta (4 ounces) (I used reduced fat)
1/4 cup golden raisins, chopped (omitted, yuck I hate raisins!)
coarse salt and ground pepper (I forgot this, and it definitely needs some salt)
20 sheets frozen phyllo dough (from an 8 ounce package) thawed and cut to 8 by 12 inches
in a medium pan, heat oil over medium-high. add onion and cook until golden, about 4 minutes. add garlic and cook until fragrant, 1 minute. transfer to a large bowl.
return pan to hear. working in batches, cook spinach, tossing, until wilted abut 1 minute. drain spinach and let cool. press out excess moisture, then roughly chop. add spinach, feta and raisins to bowl with onion and season filling with salt and pepper (to store, refrigerate, up to 2 days)
preheat oven to 350. unroll phyllo. place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. lay another sheet on top and brush with oil. repeat until you have 10 layers of phyllo. spread half of filling lengthwise down the middle of phyllo stack. roll into a log, brushing the seam with oil before sealing. brush log with oil. using a small sharp knife, make 8 diagonal cuts on top. repeat with remaining phyllo and filling.
place logs, seam side down, on a parchment lined baking sheet. bale until deep golden brown, 45 to 50 minutes. cut into slices along slashes. serve warm or at room temperature.
I served one piece with rice pilaf for dinner!