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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375º F. | 2. (For fresh spinach) Working in batches, wash and drain the spinach. Discard any large stems and chop the leaves coarsely. Combine the spinach, parsley, dill, green onions and salt. Let stand in a colander for 15 minutes and then press out the liquid. (For frozen spinach) Thaw the spinach and squeeze out most of the water, leaving just a little to prevent it drying out in the oven. Combine with the parsley, dill, green onions and salt. | 3. Heat the olive oil in a deep skillet over medium-high heat until shimmering, then add the onions and saute until transparent. | 4. Adjust the heat to medium, add the spinach mixture in batches and saute until the spinach and herbs are wilted. | 5. Turn off the heat and stir the feta and black pepper into the mixture. | 6. Butter a 10"x17"x2" baking pan and lay 8 filo sheets in the bottom, brushing each layer with butter or spraying it with oil. | 7. Spread the spinach mixture into the baking pan. | 8. Cover with the remaining filo sheets, brushing each layer with butter or spraying it with oil. | 9. Bake until the top is golden brown, about 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach leaf	1 1/2 - 2	lbs		0.0	0.0	0.0	0.0
flat leaf parsley	1/2	cup	chopped	-	-	-	-
dill	1/2	cup	chopped	153.72	27.8057	8.0539	7.3282
scallion	2	cups	chopped	64.0	14.68	3.66	0.38
sea salt	1 1/2	1/2	ground	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
yellow onion	3	cups	chopped	344.52	20.5146	2.4795	28.188000000000002
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
feta cheese	1/2		crumbled	198.0	3.0675	10.6575	15.96
phyllo pastry	14	sheets		-	-	-	-
butter	1/2	cup	melted	684.0	31.428	21.372	57.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.