• 1/2 cup olive oil
  • 4-5 spring onions
  • Bunch of fresh dill
  • 2 leaks, chopped
  • 2 zucchini, chopped
  • Pinch of Maldon sea salt 
  • 1 tsp nutmeg (optional)
  • 2 eggs
  • 900g fresh spinach, rinsed & chopped 
  • 8 sheets phyllo dough 
  • 300g Dodoni feta, crumbled


  1. Preheat oven to 175°C. Grease a 9×9 inch square baking pan. 
  2. In a blender, mix together the zucchini, leaks & spring onion until coarse.  
  3. Heat 3 tbsp olive oil in a large pan over medium heat. Add the ingredients from the blender & sauté. Stir in spinach, dill, a pinch of sea salt & nutmeg; sauté until spinach is limp, approx. 2 min. Remove from heat.
  4. In a bowl, mix together the eggs & feta. Stir in spinach mixture. 
  5. Lay 1 sheet of phyllo dough in your baking pan. Brush phyllo generously with olive oil. Lay another sheet of phyllo on top & brush with olive oil. Repeat with 2 more sheets of phyllo (the sheets will overlap the pan). 
  6. Spread cheese & spinach mixture into pan & fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with olive oil. Be sure to tuck overhanging dough into pan to seal filling. Bake for 30-40 min. or until crisp & golden brown. 
  7. Serve hot cut in squares. 

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