We continue to experiment with cooking international dishes, and this Greek favorite did surprisingly well in the solar oven. The phyllo dough was just as flaky and crispy as one baked conventionally. This recipe requires sautéing the spinach filling, so it's not a 100% solar oven recipe. It is perfect for baking in the backyard and serving your guests as a appetizer.
1/2 pound phyllo dough
1/2 cup olive oil, approximately
2 lbs spinach washed and chopped
1 bunch green onions, cleaned and sliced
2 leeks, white and tender part of green, cleaned, sliced in 1/4 inch lengths
1 medium red onion, chopped fine
1/2 cup fresh dill, minced
1 cup feta cheese, crumbled
3 eggs, beaten
salt and pepper
Heat 4 tablespoons of olive oil in a large saucepan and sauté the onions and leek until translucent, about 2-3 minutes. Add the spinach and sauté until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
Add dill and feta cheese to the spinach. Add salt and pepper to taste. Pour the eggs over and give a stir to combine well.
Lightly brush olive oil on a metal baking pan that will fit in the Sport solar oven. Open up the phyllo pastry and place on a work surface. Cover phyllo with a damp cloth.
Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan, brushing each phyllo layer generously with olive oil.
Use up half the phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
Put the spinach mixture in and press the top down gently to smooth filling. Tuck in the pastry draping over the edges. Create a top layer with the remaining phyllo, oiling each sheet generously.
Bake in the solar oven until the top layer of phyllo changes color from pale dough to a crisp browned crust. This will take approximately 2 hours.
Remove from the oven and let cool before slicing and serving.