Prep. Time: 45 minutes Cook time: 1 hour Serves: 8
For the filling: :1 kg spinach, thoroughly washed and roughly chopped
2 leeks, finely chopped
3 scallions, finely chopped
4 tablespoons olive oil
6 tablespoons dill, finely chopped
150 gr feta, crumbled
4 organic eggs, beaten
50 gr rice or tarhana
Olive oil for assembling the phyllo
Salt and pepper
For the phyllo
8 phyllo pastry sheets
Extra virgin olive oil
For the baking tray
virgin olive oil
For the filling
1.Sauté the leek and scallions in the olive oil in a large saucepan until shiny, about 5 minutes; add the spinach and sauté until it loses its volume and all liquid is absorbed.
2. Cook for about 10 minutes on a medium heat, remove from the heat and add all the rest of the ingredients. Mix well and let the mixture cool.
1. Drizzle some olive oil in a 22cm tray. Place the first sheet of pastry in the tray, sprinkle its surface with olive oil and add the next sheet; do the same with four sheets of phyllo.
2. Spread the filling over them, across the tray, then cover with the remaining four sheets of phyllo, sprinkling each with oil. The sheets of phyllo must be larger than your baking tray, so cut the excess off by passing your rolling pin over the tray.
3. Join the bottom and top edges of the phyllo sheets together, coat the surface with olive oil, slash with a sharp knife into pieces, sprinkle with some water (so the phyllo doesn’t expand in the oven) and bake in a preheated oven for approximately 60 minutes at 180ºC with top and bottom heat.