Feta Pie with Spinach
Recipe Date:
October 28, 2024
Serving Size:
8
Cook Time:
01:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Highlighted in Wine Enthusiast by Susan Kostezewa, world-class Chef and Proprietor of Avli Katerina Xekalou brings us a traditional dish from Crete expertly adapted for the home cook.
The pie’s rich, buttery layers and the slight sharpness of the feta find the perfect balance with a glass of our 2023 Pinot Gris. Known for its crisp acidity and delicate notes of honeyed apple and juicy pear, Pinot Gris elevates each bite, cutting through the richness and bringing out the earthy flavors of the spinach. Together, this pairing makes the perfect companion for cozy evenings and warm gatherings.
Ingredients
- 4 medium onions, fine-chopped
- 1 cup olive oil
- 2¼ pounds spinach, chopped
- 3 bunches flat leaf parsley, roughly chopped
- 1 bunch dill, roughly chopped
- 14 ounces feta cheese, crumbled
- Salt and pepper, to taste
- 6 eggs, beaten
- 2 tablespoons butter
- 12 sheets phyllo dough
Directions
- Heat oven to 400˚F.
- In large sauté pan over medium heat, sweat onions in ½ cup olive oil until translucent. Add spinach, parsley and dill. Cook for 5 minutes, stirring often. Allow to cool, then mix in feta cheese. Add salt and pepper to taste.
- Beat eggs and incorporate into greens and feta mixture. (Note: Filling can be prepared a day in advance.)
- In small pot over low heat, combine remaining ½ cup of oil and butter. Heat just until butter melts and mix well.
- Layer bottom of baking pan with 1 sheet phyllo dough. Layer with two more sheets on top of first, lightly brushing each with oil/butter mixture. Top with one-third of greens mixture. Repeat with remaining phyllo dough and greens, finishing with three sheets of phyllo dough on top. Brush with oil/butter mixture, and tuck dough edges inside. Cut pie in strips before baking.
- Bake 1 hour, or until top layer turns golden brown.
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TIPS FROM WINE ENTHUSIAST
For best results with phyllo dough, move from freezer to refrigerator the night before use. Allow to rest on counter for one hour before unrolling for layering. Work quickly to avoid drying out, and cover sheets with damp paper towel before use. Be sure to brush butter/oil mixture on every sheet of dough you are using.
This pie can be also be made with chickpeas, leeks and onions.
RECIPE CREDITS
Article by Susan Kostrezewa.
Recipe by Katerina Xekalou, Proprietor/Chef, Avli.
Styling by Katherine Rosen.
Photo by Meg Baggott.
View the original article here.
