Spinach and Feta Phyllo Pie

Thank you, The Mediterranean Dish for the Inspo for this delicious Spinach and Feta pie!

Spinach and Feta Phyllo Pie

Ingredients:

• 16 ounces frozen spinach, thawed and drained

• 2 eggs

• 1 16 oz package of phyllo sheets

• 4 oz diced pancetta

• 5-6 garlic cloves, minced

• 10 ounces feta cheese

• 1 tbsp red pepper flakes, use less or more depending on your taste

• 3-4 tbsp fresh dill

• 1 bunch parsley, chopped

• 1 tbsp dried oregano

• S + P

• 1 lemon, juice and zest

• 1 cup or more of olive oil (for the phyllo) + 2 tbsp

Instructions:

1. Cook the pancetta until golden and crisp. Place aside until ready to use

2. Preheat your oven to 375 degrees F.

3. In a medium bowl, combine the spinach, eggs, 2 tbsp olive oil, lemon zest and juice, feta, garlic, red pepper flakes, pancetta, parsley, dill, oregano and S + P.

4. Prepare a 9 ½" X 13" baking dish. Brush the bottom and sides of the dish with olive oil.***

5. To assemble the spanakopita: Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Next, take two sheets and layer them the opposite way. Repeat again, You’re making a + with the phyllo sheets. Keep repeating the steps until you have 4 left.

6. Take the filling and spoon it evenly onto the crust and bring the edges of the phyllo over the filling. Brush the remaining 4 sheet of phyllo dough with olive oil and layer over top of the spinach, crinkling them slightly to fit. Brush the folded sides well with olive oil. Sprinkle with some salt, pepper and fresh herbs if desired.

7. Transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown. Serve warm or at room temperature.

*** I used a round springform pan for my pie but closely followed the directions that were given from the Mediterranean Dish!