Craving a taste of Greece


• 1 package phyllo dough
• 1 ½ pounds fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 4 eggs, beaten
• 1/4 cup olive oil
• Salt and pepper to taste


. Preheat your oven to 350°F (175°C).
. In a pan, sauté onions and garlic in olive oil until golden. Add chopped spinach and cook until wilted. Remove from heat.
. In a large bowl, combine spinach mixture with feta, ricotta, Parmesan, beaten eggs, salt, and pepper.
. Brush phyllo sheets with olive oil and layer them in a baking dish, letting the edges hang over.
. Spoon the spinach and cheese mixture onto the phyllo layers.
. Fold the overhanging phyllo edges over the filling to create a sealed top.
. Bake for 45-50 minutes or until the top is golden brown.
. Allow to cool slightly before slicing into squares.

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