- 2 pounds spinach
- 1 pound feta
- 2 eggs, slightly beaten
- 1 cup dill, chopped
- 2 bunches scallions, chopped
- salt and pepper, to taste
- 1 box filo (or phyllo) dough, thawed (find it in your market’s freezer section)
- olive oil
Mix spinach, feta, eggs, dill and scallions together in a large bowl. Season with salt and pepper.
Place a single sheet of the filo dough in a baking pan, and brush with olive oil. Continue laying sheets of dough, brushing each lightly with olive oil. I usually use five or six sheets for the bottom of the pie.
Spread spinach filling evenly over the dough. Layer with as many sheets of filo on the top as you like. For the crunchiest crust, I would use around ten sheets. (Hint: score the top layer of dough into slices before baking.)
Bake in a 350-degree oven for 20 minutes until golden brown. That’s it! Done!