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1
Clean and rinse the spinach, drain well, squeezing it gently by hand.
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2
Sautee the onion in the olive oil.
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3
Shred the spinach roughly and add it to the onion.
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4
Stir over medium heat to get it all coated in the olive oil. Do not add any water. Cover and cook gently for 5-6 minutes.
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5
Add salt, pepper, parsley and fennel and keep aside to cool down a little.
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6
Crumble the feta cheese into the beaten eggs.
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7
If the spinach mixture when cooled has produced a lot of liquid, drain it.
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8
before adding to the cheese and egg mixture.Season and mix well.
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9
Do not add any more salt as feta is quite salty.
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10
Unfold the roll of pastry onto a flat surface, place the container (it should be a metal oven dish with approximate size 39x28x8 cm) you are going.
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11
to use on top of this and measure it roughly.
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12
Keep in mind that fyllo shrinks once cooked so be generous with cutting away with a knife the leftover strip, if there is one.
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13
Oil the base and the side of the container with melted butter.
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14
Coat the uppermost sheet of pastry and spread it carefully on the bottom of.
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15
the container trying to avoid creasing. Oil the next sheet of pastry and spread it on the top of the previous.
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16
Place in the same fashion 8 layers fyllo on the bottom of the container and spread on the filling. Cover the filling with 8 layers of oiled fyllo without pressing it down.
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17
Oil the top layer well and cut only the top layers into diamond or square.
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18
shapes with a small sharp knife.
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19
Be careful not to cut the bottom layers of pastry.
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20
Cook in a preheated oven at 190 grades C for 40 minutes until the pastry.
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21
puffs up and the top becomes golden and crisp.
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22
When cooked, let it stand for 10 minutes and then cut the pre-shaped pieces.
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23
all the way down to the bottom of the tin, take them out and place them on.
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24
a flat platter.
