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  • Complexity: medium


  • 3tbsp olive oil
  • 1 bunch green onions (sliced)
  • 2lbs fresh spinach (rinsed and chopped)
  • 2 eggs
  • 1 cup feta cheese crumbles
  • 1/4 cup olive oil
  • 1 large onion (diced)
  • 2 cloves minced garlic
  • 1/2 cup fresh parsley
  • 1/2 cup ricotta
  • 8 sheets frozen phyllo dough


  1. Preheat oven to 350F. Prepare a 9x9 baking pan by brushing lightly with olive oil.

  2. Sauté onion, green onion, and garlic in 3tbsp of oil until soft and golden. Stir in spinach and parsley and cook another 2 minutes (spinach will be limp.) Set aside to cool.

  3. Mix eggs, ricotta, and feta. Stir in cooled spinach mixture.

  4. Lay 4 layers of phyllo in pan brushing between layers with oil (sheets will over hang the pan), place all spinach filling in pan and spread evenly. Fold over overhang into pan, brush with oil and add additional 4 sheets brushing each layer, tuck over hang into pan to seal pie.

  5. Bake in oven for 30-40 minutes until golden brown. Cut into squares and serve hot.

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