Appetizer for 16
Spinach Feta Phyllo Pie
Spinach, feta, eggs, and pine nuts bake between buttery phyllo layers until crisp and golden.
$0.87per serving $
70 minstart to table
16servings
Ingredients
- 1 8-ounce sleeve frozen phyllo dough
- 2 tbsp plus 1/2 cup butter
- 1 shallot
- 1 lb fresh spinach leaves
- kosher salt or flaky sea salt
- 1 lemon
- 2 eggs
- 1/2 cup panko breadcrumbs
- 1 1/2 cups feta cheese
- 1 cup pine nuts
Steps
- Heat the oven to 375 F and melt 2 tablespoons butter in a large skillet over medium heat.
- Cook the chopped shallot for 3 minutes, add the spinach and salt, and cook for 4 minutes until wilted.
- Cool the spinach mixture for 10 minutes, then stir in lemon juice, eggs, panko, feta, and pine nuts.
- Melt the remaining butter and brush a 9-by-13-inch baking pan with some of it.
- Layer half the phyllo sheets in the pan, brushing each sheet with butter before adding the next.
- Spread in the spinach filling, cover with the remaining phyllo sheets, brush the top with butter, and bake for 35 to 40 minutes until golden.
- Cool the pie for 10 minutes, then cut it into 16 pieces.
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