Easy Greek Spinach Pie with Cheese

Text-only recipe

This is a family favorite because it's quick and easier to make than some other versions.

Day 1: Make the Filling

• 4 pounds of fresh spinach, washed, trimmed, and chopped
• 1 large or 2 small spring onions, chopped
• 2/3 cup of olive oil
• 1/3 cup of water

Over medium heat, sauté the onion in olive oil until soft. Add spinach and water, bring to a boil and cover. Reduce heat to low and cook for 20 minutes, stirring occasionally. Put in a colander to drain. When cooled, cover and continue to drain in the refrigerator overnight.

Day 2: Make the Pita (photos)

• spinach from day 1 (bring to room temp)
• 1 egg
• 2/3 pounds of firm feta cheese
• 2 teaspoons of freshly ground pepper
• 2 tablespoons + 2 teaspoons of olive oil
• 1 pound of phyllo sheets 14 x 18 inches
• 2 tablespoons of water

Note: Contrary to most instructions (even my own), the phyllo can be taken out of the freezer to defrost 3 hours before using (leave package unopened while defrosting).