Description

This Easy Easter Egg Spinach Feta Phyllo Pie is a savory, golden-brown pie perfect for festive occasions or any meal. Layers of flaky phyllo dough encase a delicious filling of sautéed spinach, tangy feta cheese, and chopped hard-boiled eggs, enhanced with sautéed onions and garlic for a robust flavor boost. This baked savory pie is simple to make and serves as a delightful centerpiece for Easter brunch or a tasty appetizer.

Ingredients

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Phyllo Dough Layers

12 sheets Phyllo dough (handle gently and keep covered to prevent drying out)
1/2 cup Unsalted butter (melted, for brushing between layers)

Spinach Filling

10 ounces Fresh spinach (wilted and squeezed dry)
1 medium Onion (finely chopped)
2 cloves Garlic (minced)
2 tablespoons Olive oil (for sautéing)
1 cup Feta cheese (crumbled)
4 large Hard-boiled Easter eggs (chopped into pieces)
Salt (to taste)
Pepper (to taste)

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Instructions

Preparation: Gather all ingredients and preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish thoroughly to prevent sticking.
Wilt Spinach: In a skillet, heat the olive oil over medium heat. Add the fresh spinach and cook for about 2 minutes until wilted. Remove from heat and squeeze out all excess moisture from the spinach using a clean kitchen towel or cheesecloth.
Sauté Aromatics: In the same skillet, add a bit more olive oil if needed, then sauté the finely chopped onion and minced garlic over medium heat for about 5 minutes until soft and translucent, developing their flavor.
Combine Filling: In a mixing bowl, combine the wilted and drained spinach, sautéed onions and garlic, crumbled feta cheese, and chopped hard-boiled eggs. Season the mixture with salt and pepper to taste, mixing thoroughly.
Layer Phyllo Dough – Bottom: Place two sheets of phyllo dough into the buttered baking dish, brushing the top of each sheet generously with melted butter. Repeat this process, layering and buttering two sheets at a time, until half of the phyllo sheets have been used.
Add Filling: Evenly spread the prepared spinach-feta-egg filling over the layered phyllo base, ensuring a uniform layer.
Layer Phyllo Dough – Top: Continue layering the remaining phyllo sheets over the filling, again brushing each sheet generously with melted butter. This will create a crispy and golden top crust.
Seal Edges: Tuck in and fold the edges of the top phyllo sheets inward around the filling to seal the pie and prevent the filling from leaking during baking.
Bake: Place the assembled pie in the preheated oven and bake for 35 to 40 minutes, or until the phyllo crust turns golden brown and crisp.
Cool and Serve: Remove the pie from the oven and allow it to cool for about 10 minutes to set before slicing and serving warm.

Notes

Handle phyllo dough carefully as it dries out quickly; keep covered with a damp towel when not in use.
To prevent sogginess, ensure spinach is thoroughly squeezed dry before mixing with the filling.
For extra flavor, you can add fresh dill or mint to the filling.
This pie can be served warm or at room temperature, making it versatile for different occasions.
Leftovers can be refrigerated and gently reheated in the oven to maintain crispiness.