• Cooking Time: 30
  • 2 lbs. fresh spinach leaves
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill
  • 2 cups finely chopped green onions
  • 1 1/2 tsp. fine Fine Grey Sea Salt
  • 1/4 cup Organic Extra-virgin Olive Oil
  • 3 cups chopped onion
  • 1/4 tsp. coarse ground black pepper
  • 1/2 lb. feta cheese, crumbled (traditionally made from sheeps milk, feta cheese from goat milk is also good)
  • 14 filo leaves (usually sold frozen, thaw thoroughly!)
  • 3/4 cup clarified butter (ghee), melted.
  1. Wash and clean the spinach.
  2. Discard the stems.
  3. Drain & cut the leaves into shreds.
  4. Combine the spinach, parsley, dill, green onions and grey sea salt in a bowl.
  5. Let stand for 15 minutes, then press out all of the liquid.
  6. Heat the extra virgin olive oil in a skillet and saute the 3 cups of chopped onions until soft and transparent.
  7. Add the spinach mixture from step 2 and saute for a few more minutes.
  8. Add the feta cheese and black pepper.
  9. Place each of 7 filo leaves in a buttered 10" x 17" x 2" baking pan, bruhing each leaf with melted clarified butter.
  10. Add the spinach mixture from step 3, spread into a thick layer then add remaining filo leaves, again brushing each leaf with melted clarified butter.
  11. Cut into 3"x 3" pieces with a sharp knife.
  12. Bake at 375 degrees for 30 minutes or until golden brown.