Preparation time: 20 min.
Cooking time: 45 min
Dietary guidance: v
1 cup oil, preferably olive oil
1 1/2 packets (or about 30) pastry leaves (Filo dough)
1 1/2 pounds spinach, chopped
1 cup diced feta cheese
1/2 cup chopped green onions
salt, half teaspoon
Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.
Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie, lay one sheet of phillo dough loosely on top of byrek. This layer may get more done, but it will protect the rest below. Bake at 350F for about 45 minutes, or until golden brown. Serve hot or cold.
*I prefer to use much less oil. You can use Pam spray for a more low calorie byrek.