Greek Spinach and Feta Pie

By charlotteh371

thaw the unopened box in the fridge at least 8 hours or overnight. the sheets are less likely to stick together and become gummy than if thawed at room temp. don't worry if phyllo tears or cracks; use melted butter and extra pieces of dough to mend it. patched together pieces won't be noticeable after the pie is baked.

Ingredients

• 1 tbsp extra virgin olive oil
• 3 cups chopped white onion (from 2 large onions)
• 2 cups chopped leeks (about 1 1/2 leeks)
• 3 1/2 cups chopped fresh mint
• 3 cups chopped fresh dill
• 2/3 cup chopped jarred artichokes
• 10 1/2 oz feta cheese,crumbled
• 2 cups ricotta cheese
• 1 large egg
• 1/2 tsp kosher salt
• 4 (10oz) frozen chopped spinach, thawed and squeezed dry
• 1/2 (16oz) pkg frozen phyllo pastry sheets, thawed (about 20 sheets)
• 6 tbsp salted butter, melted, plus more for greasing dish

Preparation

Step 1

heat olive oil in dutch oven over medium heat. add chopped onions and leeks, and cook ,stirring occasionally, until tender, 8 to 10 mins.

place mint, dill and artichokes in a large bowl. add feta, ricotta, egg and salt; stir together until well blended. stir in onion mixture and drained spinach. preheat oven to 375. unwrap phyllo sheets; keep covered with a damp towel as you work. grease a 13x9 inch baking dish (1 sheet on each long and short side), overlapping slightly to cover bottom of dish, and letting half of the sheet extend and overhang each side of baking dish. (you will fold these over after filling is added). brush phyllo in bottom of dish with some of the butter. repeat layers and brushing 3 more times.

spread spinach mixture over top phyllo layer in dish; fold 1 layer of extended (overhanging) phyllo sheets over filling, and brush with butter. top folded phyllo sheets with 1 additional full phyllo sheet, and brush with butter. repeat folding and brushing 3 more times, adding a full sheet on top of each layer of folded sheets and brushing with butter. tuck in any exposed edges. cut into 8 squares.

bake in preheated oven until browned and crisp and filling is bubbly, about 55 mins. remove from oven, and let stand 5 mins before serving.