• Cooking Time: 30 minutes
  • Preparation Time: 15 minutes
  • 6 tablespoons olive oil
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 2 1/2 pounds spinach
  • ½ cup fresh parsley, chopped
  • 1/4 cup dill, chopped
  • 1/4 cup fresh mint
  • ½ cup cream cheese
  • 1 1/2 cup crumbled feta cheese
  • • 8 sheets phyllo dough (I prefer Xrysi Zymi brand)
  • • ¼ cup olive oil
  1. Preheat oven to 350 degrees F. Lightly oil a 9x9 inch square baking pan.
  2. Heat 6 tablespoons olive oil in a large skillet over medium heat. Sauté
  3. onion, green onions, and garlic until soft and lightly browned. Stir in spinach, dill, and parsley and continue to sauté until spinach is limp (2~ minutes). Remove from heat and set aside to cool.
  4. Prepare your baking pan with cooking paper, cooking spray, or olive oil. In a medium bowl, mix the cream cheese and feta. Stir in spinach mixture from step 1. Lay 1 sheet of phyllo dough in baking pan and brush lightly with olive oil. Lay another sheet of phyllo dough and brush with olive oil. Repeat this process with two more sheets of phyllo. The sheets will likely overlap the pan. Spread spinach and cheese mixture into the pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  5. Bake in preheated oven for 30 to 40 minutes until golden brown. Cut into squares and serve while hot.
Recipe from the wife of... --Sean P. (Yep...she gets 100% of the credit lol.)