Modes

Ingredients

Filling

• 2 pounds fresh spinach, lightly sautéed and drained

• 2 bunches flat-leaf parsley, stems trimmed and finely chopped

• 1 bunch fresh dill, finely chopped

• 1 bunch fresh oregano, finely chopped

• 1 large yellow onion, finely chopped

• 2 garlic cloves, minced

• 2 tablespoons extra virgin olive oil

• 4 eggs

• 10.5 ounces quality feta cheese, crumbled

• freshly ground black pepper, to taste

Crust

• 2 boxes frozen phyllo dough

• extra virgin olive oil, for brushing

Instructions

Filling Instructions

Make sure your spinach is very well drained. Combine it with the rest of the filling ingredients and stir until almost homogeneous.

Assembly

Brush the bottom of a 9×13-inch pan with olive oil.

Lay two sheets of phyllo dough across the pan, allowing the edges to hang over the sides.

Brush the tops with olive oil, then add two more sheets and brush again.

Repeat this step two more times (you should have a total of six layers, all brushed with oil).

Spread the filling evenly over the layered phyllo.

Using the remaining phyllo sheets, bunch them loosely so they resemble ruffled fabric.

Drizzle each sheet lightly with olive oil and place on top of the filling.

Continue until the filling is fully covered, then finish with a generous final drizzle of olive oil.

Baking

Place in the Wolf Convection Steam Oven using the Bread and Pastry – Classic Mode.

Set the temperature to 350°F and bake for 30 minutes.

Finishing

Allow to cool slightly, then slice and serve.