Spanakopita (Spinach, herb & feta pie)

What You’ll Need:

1 bunch swiss chard

3 tbsp sunflower oil

4 cloves garlic, chopped

3 green onions, white and green parts sliced

1 pkg frozen spinach

2 cups fresh parsley, chopped 

1 cup dill, chopped

1 cup fresh mint, chopped

Zest of 2 lemons

2 Large eggs

1 tsp ground nutmeg

2 cups feta

½ cup olive oil

12 sheets of Philo dough, I use frozen

Salt and pepper to taste

What You’ll Do:

1. Heat sunflower in a large pan over medium heat.
2. Separate the chard leaves from the stalks. Chop about half of the stalks into small pieces.
3. Add the chard stalks, green onion and garlic to pan and cook until softened and fragrant… about 5 minutes.
4. Add the chard leaves, cover and cook for another 5-6 minutes.
5. Add thawed spinach and herbs cooking until wilted and flavors combine… about 5 minutes more. Transfer to colander to drain liquid and let cool briefly.
6. Squeeze liquid from spinach mixture then add to a bowl along with the lemon zest, eggs and nutmeg. Mix well then fold in the feta.
7. Preheat oven to 400 degrees
8. Brush 9×13 baking pan with olive oil.
9. On a cutting board or clean surface, lay one sheet of philo and brush with olive oil. Repeat this until 6 sheets have been stacked and oiled. Add this layer to the bottom of the baking pan.
10. Spread spinach mixture onto the dough.
11. Repeat philo layering for another 6 sheets then add to the top of the spinach mixture.
12. Bake for 40 minutes or until the top is a deep golden brown.

To Serve

1. Cut into pieces and add two to each plate.
2. Serve with a tomato salad.
3. Enjoy!!