This is one of my all time favorites, everyone seems to adore it at our dinner parties and not miss the hunk of dead protein on the plate! The crispy phyllo pastry almost hovers above the creamy, flavorful filling.
Serves 6 to 8
7 oz butter
1 large onion, finely chopped or 2 heaped cups sliced leeks with 1/2 cup thinly sliced scallions
2 lbs baby spinach
2.5 tbsp chopped fresh dill
salt and pepper
1/4 tsp freshly grated nutmeg
8 oz Greek feta cheese, crumbled
3 large eggs, lightly beaten
14 oz phyllo pastry, defrosted
Melt about 3 oz of the butter in a frying pan and fry the onion until golden. Wash the spinach and cook in the water that clings to the leaves for 5 minutes. Drain it thoroughly, then add it to the onion and cook, stirring for 5 minutes. Remove from the heat, add the dill, seasoning and nutmeg.
Leave to cool. When cool, add the feta cheese and eggs and mix well.
Melt the remaining butter. Place one sheet of pastry in a greased 14 x 8 1/2″ shallow tin. Brush with the melted butter. Tuck in the edges neatly. Continue to make layers with half the pastry, brushing each one with butter.
Spread the spinach and cheese filling over the pastry, then use the remaining sheets, brushed with butter, to cover the filling. When the last sheet of pastry is in place, brush it well with butter and using a very sharp knife, score the top in a square or diamond pattern.
Bake at 375 F for about 40 minutes or until golden brown. Cool in the tin for about 10 mins, then serve