Preparation 25 minutes
Cooking time 50 minutes
Servings 8


  • 160 ml (2/3 cup) olive oil
  • 1 small onion, chopped
  • 750 g (1 1/2 lb) baby spinach
  • 125 ml (1/2 cup) fresh dill, chopped
  • 60 ml (1/4 cup) fresh parsley, chopped
  • 375 ml (1 1/2 cups) feta cheese, crumbled
  • 3 eggs, beaten
  • 1 whole nutmeg
  • Salt and freshly ground black pepper
  • 14 sheets of phyllo dough
  • Zest of 1 lemon


  1. Preheat the oven to 190°C (375°F).
  2. In a large saucepan, heat half the oil and brown the onion.
  3. Add half of the spinach. Once cooked until wilted, add the other half and cook for about 4 minutes.
  4. Drain in a strainer and set aside to cool.
  5. In a large bowl, combine the onion and spinach with the herbs, cheese and eggs.
  6. Grate a bit of the nutmeg into the bowl.
  7. Season with salt and pepper. Stir well.
  8. Using the remaining oil, brush the bottom of an oven-safe dish, 17.5 x 28 cm (7 x 11 in.).
  9. Place one sheet of dough at the bottom of the dish and brush with more oil.
  10. Place another sheet and repeat the process until the seventh sheet. The sheets will overhang the dish. 
  11. Top with the spinach mixture and fold overhanging sheets over the filling.
  12. Repeat the same process with the rest of the sheets of dough and the oil to top the spinach mixture.
  13. Tuck overhanging sheets underneath the filling to seal.
  14. With the tip of a knife, score 8 squares on the surface. 
  15. Cook in the centre of the oven for about 45 minutes or until the dough is golden brown and crispy.
  16. When serving, sprinkle with the zest of lemon.
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