Spinach Feta Pie

Spinach & feta pie sticks in phyllo pastry.
We love pies and we eat a lot of those especially if the contain greens.
This recipe comes with phyllo pastry, but we can replace it with a thicker phyllo.
The feta cheese is added at the end. If you don't add cheese you have a pie suitable for fasting.

work: 01h:00′

time: 01h:30′

medium: 3/5

Υλικά (12 μερίδες) 1 package phyllo pastry 700 gr/ 1.5 lbs fresh spinach 70 ml/ 2.4 fl oz olive oil 1 onion 4 spring onions 1 cup chopped parsley 1 cup dill 2 tbsp dried mint or some fresh finely chopped 3 tbsp rice salt & pepper	Clean and wash the spinach. Boil for 2-3 minutes, barely to slightly wilt, and drain in a colander. When cool, squeeze a little bit in your palm to better drain it. Finely chop the onion and all the greens.	In a deep skillet, add the olive oil and saute the onion first until polish. Add the onions and herbs. Let them cook for a bit to eliminate most of the water. Remove from the heat and add the spinach and rice. Salt and pepper and allow the filling to cool.
Filling 150 gr/5.3 oz feta cheese 70 ml/ 2.4 fl oz olive oil some sesame seeds, optional	Take two sheets phyllo pastry. Grease individually and place one above the other. Spread a few tablespoons of filling along the longest side. Add some grated feta cheese (optional). Wrap firmly and place in greased baking pan with the union facing down.	Repeat the same procedure until you finish filling. Grease the top side of the pie and sprinkle with sesame seeds. Bake at 180°C/ 350°F/ Gas 4 for 30 minutes or until cooked through and brown the surface of the pie.