Description

Ingredients

• 📜 Phyllo sheets: 450–500 g (16–20 sheets / 16–18 oz) Original: 📜 Phyllo sheets: 450–500 g (16–20 sheets / 16–18 oz)
• 🥬 Spinach, chopped & well-squeezed: 600 g (6 packed cups / 21 oz) Original: 🥬 Spinach, chopped & well-squeezed: 600 g (6 packed cups / 21 oz)
• 🧅 Scallions, thinly sliced: 60 g (¾ cup / 2.1 oz) Original: 🧅 Scallions, thinly sliced: 60 g (¾ cup / 2.1 oz)
• 🧀 Sirene/feta, crumbled: 350 g (2⅓ cups / 12.3 oz) Original: 🧀 Sirene/feta, crumbled: 350 g (2⅓ cups / 12.3 oz)
• 🥛 Thick plain yogurt: 250 g (1 cup / 8.8 oz) dairy Original: 🥛 Thick plain yogurt: 250 g (1 cup / 8.8 oz)
• 🥚 Eggs: 3 large (≈150 g / 5.3 oz) egg Original: 🥚 Eggs: 3 large (≈150 g / 5.3 oz)
• 🥛 Milk (to loosen custard): 120 ml (½ cup / 4 fl oz) dairy Original: 🥛 Milk (to loosen custard): 120 ml (½ cup / 4 fl oz)
• 🫗 Sunflower oil (brushing): 80 ml (⅓ cup / 2.7 fl oz) Original: 🫗 Sunflower oil (brushing): 80 ml (⅓ cup / 2.7 fl oz)
• 🧈 Melted butter (optional, richer): 40 g (3 tbsp / 1.4 oz) dairy Original: 🧈 Melted butter (optional, richer): 40 g (3 tbsp / 1.4 oz)
• 🧂 Salt: to taste (≈5 g / 1 tsp) Original: 🧂 Salt: to taste (≈5 g / 1 tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz) Original: ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 💧 Sparkling water (top drizzle for lift): 30 ml (2 tbsp / 1 fl oz) Original: 💧 Sparkling water (top drizzle for lift): 30 ml (2 tbsp / 1 fl oz)

Preparation

• Mix filling: Combine 🥬 spinach, 🧅 scallions, 🧀 feta, ⚫ pepper, and a small pinch of 🧂.
• Custard soak: Whisk 🥛 yogurt, 🥚 eggs, and 🥛 milk until smooth.
• Layer: Heat oven to 190°C / 375°F. Brush a 23×33 cm / 9×13 in pan with 🫗 oil. Lay 2 sheets 📜 phyllo, brushing each with 🫗/🧈. Spread ⅓ spinach mix; spoon over ¼ custard. Repeat layers (2 sheets → spinach → custard) three times. Finish with 2–3 sheets on top, well brushed.
• Top & bake: Drizzle 💧 sparkling water over the top. Score the surface into squares. Bake 35–45 min until deep golden and set. Rest 10 min, then slice.

Total Time

Nutritional Value

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