Spinach Tart with Feta Cheese and Dill

Servings: 8 to 10 » Preparation: 30 mins » Cooking: 50 mins » Level: Medium
Ingredients:
  • 3 tablespoons extra-cirgin olive oil
  • 3 scallions (spring onions), finely chopped
  • 2 lb (1 kg) frozen spinach
  • Salt and fresh ground black pepper
  • 8 oz (250 g) feta cheese,
  • Salt and freshly ground black pepper
  • 1/2 cup (125 ml) readymade pesto (italian basil sauce)
  • 2 tablespoons pine nuts
  • Basil leaves, to garnish

Procedure:
  1. Preheat the oven to 400 F (200 C/gas 4)
  2. Oil a 9-inch (23-cm) square baking pan
  3. Heat the oil in a large frying pan over medium heat. Saute the scallions in the oil until softened, about 5 minutes
  4. Add the spinach, season with salt and pepper, and simmer over low heat until tender, 7-10 minutes
  5. Remove from the heat and stir in the feta, dill and eggs
  6. Place a sheet of pyllo, brushing each one with butter
  7. Spoon the spinach filling over the top
  8. Cover with a sheet of pyllo and brush with butter
  9. Repeat with the remaining sheets of phyllo, tucking the edges down into the filling to seal the pie
  10. Use a sharp knife to cut into squares
  11. Bake until risen and golden brown, 30-35 minutes
  12. Serve hot