Serves 20-25


Spinach Filling

  • 3 lbs spinach, washed, dried & refrigerated overnight
  • 1 sweet white onion, chopped
  • 1½ lbs crumbled feta cheese (liquid, if any in the container, drained)
  • 8-10 large eggs, beaten

For Layering

  • 1 box phyllo dough, thawed to room temperature
  • 2 sticks unsalted butter, melted
  • 1 tbsp olive oil


  • Greek tapsi (traditional Greek baking pan) or 9” x 13” baking dish
  • pastry brush


Make Spinach FillIng

  1. Remove stems from spinach and roughly chop.  Place in a large bowl or pan
  2. Add the chopped onion and mix in with clean hands
  3. Mix in the crumbled feta cheese
  4. Pour the beaten eggs over the spinach, onions and feta and mix well. Set aside until assembly of the dish

Assemble & Bake

  1. Preheat oven to 350º
  2. Remove phyllo dough from freezer or refrigerator and thaw to room temperature
  3. Mix olive oil into melted butter
  4. In a large, round aluminum pan (or traditional Greek pan), layer 8-10 sheets of phyllo dough on the bottom of the pan, brushing each layer with the butter/olive oil mixture, except for the last layer. If layering in a round tapsi, alternate the direction that you lay the phyllo, every other layer so that the filling is covered
  5. Add half of the spinach mixture and spread evenly
  6. Layer 4-6 sheets of phyllo dough atop the spinach mixture, brushing each layer with the butter/oil mixture, except for the top layer of phyllo
  7. Add the other half of the spinach mixture and spread evenly
  8. Layer 8-10 pieces of phyllo, brushing each to ensure a crispy top (be sure to liberally add the butter/oil to the top layer of phyllo this time!)
  9. Bake 60 minutes or until a light, golden-brown. Let cool on the stove top and do not cover with aluminum foil
  10. When cooled to room temperature, cut into squares and reheat to serve hot, or serve as-is at room temperature