This traditional Greek spinach & feta cheese pie is perfect for pot lucks or feeding a crowd.
2 lbs. fresh spinach leaves
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
2 cups finely chopped green onions
1/2 tsp salt
¼ cup olive oil
3 cups chopped onion
1/4 tsp. coarse ground black pepper
1/2 lb. feta cheese, crumbled
14 filo leaves (thaw if using frozen)
3/4 cup clarified butter melted and cooled
Wash and clean the spinach. Discard the stems. Drain & cut the leaves into shreds.
Combine the spinach, parsley, dill, green onions and salt in a bowl. Let stand for 15 minutes, then press out all of the liquid.
Heat the extra virgin olive oil in a skillet and saute the 3 cups of chopped onions until soft and transparent. Add the spinach mixture from step 2 and saute for a few more minutes. Add the feta cheese and black pepper.
Place each of 7 filo leaves in a buttered 10″ x 17″ x 2″ baking pan, brushing each leaf with melted clarified butter. Add the spinach mixture from step 3, spread into a thick layer then add remaining filo leaves, again brushing each leaf with melted clarified butter. Cut into 3″x 3″ pieces with a sharp knife.
Bake at 375 degrees for 30 minutes or until golden brown