← THE COLLECTIONRECIPE 080Spinach and feta pie.BAKING /BREADS & SAVORY BAKES0806 servings10 ingredients5 actionsCheck off ingredients and actionsBefore you beginThaw phyllo according to the packet. Heat oven to 190°C / 375°F. Use a 20 × 25 cm dish.0 / 5 ACTIONS COMPLETECheck an action to complete its ingredients and earlier steps.Swipe sideways to follow the flow →Reset checksSpinach600 g···Water50 ml···Olive oil1 tbsp···Onion, diced1···Feta, crumbled200 g···Eggs, beaten2···Dill, chopped2 tbsp···Black pepper¼ tsp···Phyllo pastry250 g···Butter, melted80 g···Wilt spinachPut spinach and water in a large lidded pot. Steam 4 minutes until wilted; cool, squeeze very dry and chop.Soften onionHeat oil; cook onion for 8 minutes until soft. Cool slightly.Mix fillingCombine spinach and onion with feta, eggs, dill and pepper.Layer pastryBrush dish with melted butter. Layer half the phyllo, brushing each sheet with butter. Add filling; top with remaining buttered sheets. Tuck in edges and score portions.BakeBake 35–40 minutes until crisp, golden and center reaches 71°C / 160°F. Rest 15 minutes before cutting.INGREDIENT DETAILS×