Castella Imports

Spinach Filo Pie


1 ½ lb spinach
3 tablespoons Aegean Extra Virgin Olive Oil
½ cup chopped green onions
½ cup Castella Parsley
½ cup Castella Dill Weed
¾ lb Castella Feta Cheese, crumbled

3 eggs, lightly beaten
1 teaspoon Castella Nutmeg, grated
18 sheets Filo dough, thawed in refrigerator if frozen
½ cup clarified unsalted butter, melted.


  1. Remove the stems from the spinach, chop the leaves coarsely and rinse well in several changes of water. Drain and set aside.
  2. In a large frying pan over medium heat, warm the olive oil.  Add the green onions and saute until tender, about 5 minutes. Transfer to a bowl.
  3. Add the spinach to the same pan and place over high heat.  Cook, turning the spinach with tongs or a fork, until wilted, about 4 minutes. (The leaves will wilt in their own moisture).  Transfer to a sieve and drain well, pressing out the excess moisture with the back of the spoon.
  4. Chop the spinach coarsely.  Add it to the green onions then stir in the parsley, dill and feta cheese.  Add the eggs and nutmeg and stir well.  Season to taste with salt and pepper.  Set aside.
  5. Butter an 11x16x2 ½ inch baking dish.  Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out.  Lay a filo sheet in the prepared dish, brushing each one with butter.  Spread the spinach mixture evenly over the filo layers.  Then top with the remaining 9 filo sheets, again brushing each sheet lightly with the butter, including the top sheet.  Cover and refrigerate the pie for 30 minutes so the butter will set.
  6. Meanwhile preheat an oven to 350 degrees F.
  7. Using a sharp knife, cut the pie into 16 equal pieces.  Bake until golden brown, about 30 minutes.  Remove from the oven and let stand for 5 minutes and serve hot.

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