I always alter recipes, due to the fact that once I start if I do not have an ingredient at hand in my kitchen and I don’t want to stop to go out and purchase it because I fear the urge to cook may pass. For this traditional greek pie, I did not have fresh mint, so I used a peppermint tea bag. I did not have fresh dill so I used dry and added just a bit more than what it called for. I always reduce sugar to half as well and it turned out fantastic! I used a can of spray-on olive oil, which is much fasters than brushing it on. I used a damp linen towel to keep the phyllo pastry from getting dry and ripping, while working with the layering of the sheets. I served it with some hummus, olives, little cherry tomatoes, and a dollop of pain yogurt. It was scrumptious! I put on a playlist of greek music and it took me back to the time, I was eating an ice cream strolling though Corfu and came upon a shoe store called Posh.  Enjoy! the time it takes to make it is so worth it. 
P.S do not add garlic! it’s temping, I asked an elder chef in Mykonos many years ago even in broken English I under stood very clearly that was a no no!


  • 1 pound frozen spinach thawed
  • 1 onion finely chopped or 3-4 spring onions chopped only white parts
  • 2 tablespoons olive oil plus more for brushing the phyllo
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • 1/4 cup chopped fresh mint (or 2 tbs dry)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon sugar
  • 10-12 ounces crumbled and grated feta
  • 3 eggs
  • 12 phyllo sheets


  • Preheat oven at 350 degrees Fahrenheit (180 Celsius)
  • Heat a medium pan with one tablespoon olive oil.
  • Sauté the onions until soft.
  • Add the spinach (make sure you have squeezed out the water).
  • Sauté spinach with onion for a few minutes.
  • Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool.
  • Grate half of the feta and crumble the rest.
  • In a small bowl beat the egg and add the feta.
  • Add the egg mixture to the spinach and add the other tablespoon of olive oil. Mix so that all the ingredients are blended.
  • Brush a pan that is about 10 X 15 inches with olive oil.
  • Place a sheet of phyllo in the pan and brush with olive oil. Repeat with 5 more phyllo sheets.
  • Spread the spinach mixture evenly.
  • Cover with 6 more phyllo sheets brushing each one with olive oil. Cut the phyllo hanging over the pan or roll in.
  • Score the top with a knife (do not cut all the way through, just through the top phyllo sheets) for about 10-12 pieces.
  • Bake for about 40 minutes until phyllo is golden.
  • Remove from oven and let the pita cool. Cut in pieces.
  • Enjoy at room temperature or if you want the phyllo crunchy, warm in the oven before serving.
January 21, 2021 — Aileen Selkirk

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