EGG-FREE SPINACH PIE (THAT ACTUALLY HOLDS)

Egg-Free Spinach Pie (That Actually Holds) image

Provided by Mallina Cashew

Categories Vegetable

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 15

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3/4 cup buckwheat groats (whole, not flour)
1 1/2 cups water
2 (10 ounce) packages frozen spinach, defrosted
2 cups chopped dill
1/2-3/4 lb feta cheese
1/2 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon olive oil (optional)
1 medium chopped onion
3 chopped garlic cloves
1 teaspoon butter
2 teaspoons olive oil
garlic salt, to taste
4 sheets phyllo dough, defrosted
3 tablespoons olive oil

Steps:

Bring water to a boil and add buckwheat, simmer for 20 minutes.
Defrost spinach and drain well.
Put spinach and dill in a food processor until well mixed.
Add feta, pepper, lemon juice, and oil and mix.
Add cooked buckwheat, mix again.
Sauté onion and garlic in butter and oil until slightly browned; add garlic salt.
Add to spinach mixture; mix.
Brush sheets of phyllo dough with oil.
Place 3 sheets into an 8-12 inch pan.
Fill with spinach mixture.
Place last sheet on top, brush with oil slightly.
Cover with tin foil, bake for 35 minutes at 375°F.
Take foil off, continue baking until browned, 5-10 minutes.