Ingredients
1 box puff pastry (two sheets)
20 oz. chopped frozen spinach (removed from freezer the night before, or hours before, if possible)
1/4 cup sliced scallions
8 oz. crumbled feta
1/4 cup chopped parsley
3 Tbsp. dill
Pepper
4 eggs
2 Tbsp. olive oil plus more for the pan and dough
Directions
Preheat oven to 325 degrees.
Place all spinach in a strainer or colander. Using your hands, push the spinach so that water drains through the sieve. Once you’ve gotten out as much water as possible, wrap spinach in a dish towel and continue wringing out water until it’s as dry as you can get it.
In a medium bowl, mix together the spinach, scallions, feta, dill, parsley, pepper, two Tbsp. olive oil and eggs (this dish doesn’t need salt as the feta is very salty already). Mix with a fork or spatula until eggs are mixed thoroughly and all ingredients are combined.
Brush the entire bottom and sides of a square baking dish with olive oil, then lay down one sheet of puff pastry. Using your hands, kneed/push it up the sides as well. Brush until it’s completely covered in olive oil. Add spinach mixture and spread evenly over the crust. Take the second piece of pie crust and place on top of the spinach. Using your hands, pinch it together with the bottom piece of pastry. Poke holes in the top with a fork.
Bake in the oven for approximately one hour. Allow to cool for 20-25 minutes before cutting into squares.