Description
Discover the irresistible Mediterranean Addictive Spinach Stuffed Pastry, a delightful blend of fresh spinach, feta cheese, and aromatic herbs encased in flaky pastry. Perfect for any occasion, this dish is sure to become a favorite!
Ingredients
Scale
- 2 pounds fresh spinach or two 10-ounce packages frozen spinach (thawed)
- 8 ounces crumbled feta cheese
- 1 finely diced yellow onion
- 3–4 cloves minced garlic
- 1/2 cup finely chopped fresh dill
- 1/2 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint (optional)
- 2 large eggs
- A generous pinch of freshly grated nutmeg
- Black pepper to taste
- 1/2 cup melted unsalted butter
- 1/4 cup good quality olive oil
- 1 pound package of phyllo pastry
Instructions
- Step 1: Prepare the Spinach – For fresh spinach, wash, wilt in a large pot, cool, and rigorously squeeze out all liquid. For frozen spinach, thaw, squeeze out all water, then chop finely.
- Step 2: Sauté the Aromatics – In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the diced onion for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for one minute until fragrant.
- Step 3: Assemble the Irresistible Filling – Remove the skillet from heat. In a large mixing bowl, combine the chopped spinach with the sautéed onion and garlic. Add the crumbled feta, chopped dill, parsley, mint, eggs, nutmeg, and black pepper. Mix well until evenly combined.
- Step 4: Prepare the Phyllo Pastry – Thaw the phyllo pastry overnight in the refrigerator, then let it come to room temperature. Mix the melted butter and olive oil. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Step 5: Layer and Fill – Unroll the phyllo pastry, keeping unused sheets covered. Lay one sheet in the baking dish, brush with the butter-oil mixture, and repeat with 7-8 more sheets. Spread the spinach filling over the phyllo base, then layer the remaining sheets over the filling, brushing with the butter-oil mixture.
- Step 6: Score and Bake – Lightly score the top layers of the pastry into serving portions. Brush the top with the remaining butter-oil mixture. Bake for 45-60 minutes until golden brown and crispy.
- Step 7: Cool and Serve – Let the pastry rest for 10-15 minutes before cutting and serving. Enjoy warm!
- Prep Time: 30 mins
- Cook Time: 45-60 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 70 mg
Keywords: Ensure spinach is bone-dry to prevent a soggy pastry. Keep phyllo covered to prevent drying out, and brush each layer generously with the butter-oil mixture for maximum crispness.