How to make
Put the cleaned spinach in a pot on the stove with 4 tablespoons water to parboil. Transfer it into a colander, let it cool and squeeze out any excess liquid.
Cut the spinach and dried tomatoes coarsely and mix them with the crumbled feta cheese. Finally, mix the eggs in as well. Strain the olive oil from the dried tomatoes into a bowl.
Take a sheet of phyllo pastry and brush it with olive oil. Put it with the greased side down in a form with removable sides with a diameter of 10″ (26 cm).
A small part of the sheet should spill out from the sides. Do the same with half of the phyllo pastry and place them crosswise to get the ends to spill out on all sides.
Distribute the filling evenly on top and cover it with the remaining phyllo pastry. Smear the top sheets with oil from the tomatoes again, but ruffle them. Fold the hanging edges over and brush the top with olive oil well.
Put the Greek pie to bake in a heated 360°F (180 °C) oven for about half an hour. When the pastry sheets becomes golden and crispy, the pie is ready. Serve it cut into pieces.
