Serve this savory Greek pastry as part of an appetizer table at a gathering.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.

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  • Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)

  • Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.

  • Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.

Cook's Notes

When you unroll your phyllo, check to see if the stack measures 8 by 12 inches. If not, cut the phyllo to size. If serving the pie as a main course, double the recipe.

Reviews (2)

151 Ratings
  • 5 star values: 53
  • 4 star values: 41
  • 3 star values: 37
  • 2 star values: 17
  • 1 star values: 3
Rating: 3 stars
03/29/2019
After making this I think there are two key things you should share with cooks: 1) Use a ricer to press out extra moisture from spinach. You can use organic chopped frozen spinach, which comes in 16-oz bags. 2) It would be wonderful to know how much salt and pepper (ballpark estimate at least). I had to keep adding salt/pepper and tasting and tasting. Nothing worse than too much salt or pepper.
Rating: 5 stars
08/06/2016
Have made this several times and is absolutely delicious. I have made this for parties and is the first to go. I am getting ready to make again for another get together.