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1 Tbsp (15 mL) canola oil
1 Tbsp (15 mL) butter
1 small onion, finely chopped
2 garlic cloves, crushed
3 cups (750 mL) fresh spinach or baby chard, torn or roughly chopped (remove stems)
½ cup (125 mL) cooked or canned green lentils, drained and rinsed
¾ cup (175 mL) crumbled feta
1 large egg
2 Tbsp (30 mL) chopped fresh mint (optional)
salt and ground black pepper, to taste
1 pkg phyllo pastry, thawed (about 12 sheets)
1⁄3 cup (75 mL) canola oil or melted butter
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