Spanakopita with Feta

Ingredients

• Spinach 15 oz
• Scallions 0 oz
• Vegetable Oil 0 fl oz
• Feta cheese 5 oz
• Ground Black Pepper 0 oz
• Chicken Egg 1 piece
• Phyllo Dough 6 pieces
• Olive Oil to taste

Step-by-Step Guide

Step 1

Thaw the phyllo dough.

Step 2

Thaw the spinach and add it to boiling water. Wait for it to come to a boil, then drain in a colander and squeeze out as much water as possible.

Step 3

Slice the green onions into rings and sauté them in vegetable or olive oil.

Step 4

Add the drained spinach to the onions and continue sautéing, stirring constantly, to evaporate any remaining moisture.

Step 5

In a bowl, combine the spinach and onion with the cheese and egg. Season with black pepper.

Step 6

Grease one sheet with oil, then place a second sheet on top and grease it as well.

Step 7

Place 1/3 of the filling in the center of the top sheet in a narrow strip along the longer side.

Step 8

Fold two sheets in half around the filling.

Step 9

Roll the dough into a log, ensuring the filling is in the center.

Step 10

Place the 'sausage' in a 21 cm diameter mold.

Step 11

Make the second and third sausages. Arrange them in the mold so that the ends of the sausages are pressed against each other, and the sausages fit into a circle. Place the sausages with the dough from the edge of the mold towards the center — it should form a spiral.

Step 12

Brush the pie with oil on top. Bake in the oven at 180–390°F with ventilation until golden brown for 30–40 minutes.