Country-style spinach pie with Feta

For this recipe you will need:

1 pack of country-style phyllo pastry

6 – 8 tbsp. Olive-oil (for brushing the phyllo and baking pan)

For the spinach and feta filling:

500 gr. Feta

1 kg spinach

5 spring onions

1 cup of dill

3 eggs

1⁄2 glass of milk

ground pepper



  1. Remove the phyllo pastry from the freezer and leave it in room temperature until fully
  2. Rinse, salt and drain the spinach. In a frying pan, sauté the finely chopped onions, dill and spinach. Stir.
  3. Crumble the Feta in a large bowl, add milk and the eggs well beaten. Incorporate into the spinach, onions and dill mixture, add salt and pepper and stir until smooth.
  4. Using a pastry brush grease a medium-sized baking pan with olive oil. Layer one half of the phyllo pastry on the bottom of the pan. Make sure that the phyllo sheets cover the sides of the pan as well. Brush sheets with olive oil.
  5. Spread the filling over the phyllo pastry and fold the phyllo flaps to slightly cover the filling.
  6. Layer the remaining half of the phyllo sheets over the filling and drizzle with olive oil. Tuck in the sides around the edges, drizzle with olive oil and brush the surface of the pie with milk.
  7. Using a knife gently score the pie into pieces.
  8. Bake in preheated oven at 356 οF (180 οC) for about 45 minutes until the phyllo turns gold.