Ingredients
Scale
- 2 tbsp. olive oil
- 1 medium onion, diced
- 6 cup fresh spinach, roughly chopped
- ½ cup green onions, thinly sliced, including green
- 1/2 cup parsley, finely chopped
- 2 cup goat feta cheese, crumbled
- ½ cup Halloumi Cheese, grated
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper to taste
- 1/4 cup unsalted butter, melted
- 1/4 cup olive oil
- 450 g phyllo pastry sheets
Instructions
- Preheat oven to 375F. Butter an 8 inch spring form pan and set aside.
- In a small saucepan, heat oil over medium heat. Sauté the onions until translucent and tender about 2-3 minutes. Set aside
- In a large bowl, add the spinach, parsley, green onions, cooked onions, feta, halloumi and beaten eggs. Season with salt and pepper and toss gently until well mixed. Set aside.
- Combine the melted butter with the olive oil in a bowl.
- Place phyllo between a damp tea towel, this will ensure it does not dry out.
- Layer 8 sheets of phyllo in the pan. Using a pastry brush, brush each with melted butter.
- Fill with spinach mixture and fold edges over.
- Layer 8 more sheets of phyllo, brushing each with melted butter. Ensure the sides of the phyllo are tucked in the spring form pan.
- Bake for 35-40 minutes or until golden in colour. Remove from oven, allow to cool for 10 minutes prior to removing from spring form pan.