Recipe courtesy of Gus Tselios
Save Recipe Print
Total:
1 hr 50 min
Active:
1 hr 5 min
Yield:
1 large tray
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 325 degrees F. 

To a large pot, add the olive oil and saute the onions until browned. Add the scallions, dill, nutmeg, black pepper and salt.

Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble. Mix well.

Brush 1 pound of the phyllo dough with melted butter, piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the spinach mixture on top and, piece by piece, layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.

Bake for 45 minutes, or until golden brown.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Sauteed Spinach

Recipe courtesy of Tyler Florence

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Spinach Gratin

Recipe courtesy of Ina Garten

Creamed Spinach

Recipe courtesy of Ellie Krieger

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Spinach Alfredo Pasta Bake

Recipe courtesy of Ree Drummond

Spinach Tortellini Soup

Recipe courtesy of Food Network Kitchen

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories