My mom used to make this occasionally and it was the first thing I ever had containing spinach that I actually liked. I think she might have subbed in white (caramelized) onions for the scallions; not sure on that. Who knows how much spinach one "package" contains. Good luck guessing on the salt; probably not really very much, since there is whopping POUND of feta in this recipe.
I think this could be adapted for baking in a 12" cast iron skillet by wilting the spinach in said skillet and squishing out as much water as possible in a colander, giving the pan a chance to cool down from hot to merely warm, and then baking in the same pan. Let me know how that works for you!
- Cheese Spinach Pie
- 3lbs Fresh spinach or 1 package frozen
- 2 bunches of green scallions chopped fine
- ½ Cup chopped parsley (or 1 tbs dried)
- ½ tsp dill
- 500g (17.6oz) feta cheese
- 8 eggs beaten
- Salt (about a tsp, maybe 1½ at most)
- ½ cup olive oil
- ½ pound filo dough (strudel sheets)
- 1 cup melted butter (consider infusing with bay leaves as in step 4 here and a clove of garlic, because why not?)
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Wash spinach. Cut off stems, dry with towels and chop. Brown scallions in olive oil until tender.
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Combine spinach, parsley, dill, eggs and cheese. Add scallions, season with salt and mix well.
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Grease 9x13 inch pan and line with 5 sheets of filo dough, brushing each sheet with melted butter. Spread spinach mixture over the filo and top with remaining sheets, brushing each sheet with butter.
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Bake at 350 degrees for 45 minutes. Cool and cut into squares. This may be served cold or hot. Makes 10 to 15 servings.