Greek Spinach And Feta Phyllo Pie Spanakopita

Ingredients

• 16 oz Frozen chopped spinach, thawed and squeezed dry
• 8 oz Feta cheese, crumbled
• 1 package Phyllo pastry sheets, thawed
• 1 cup Unsalted butter, melted
• 1 medium Yellow onion, finely chopped
• 2 stalks Green onions, sliced
• 0.25 cup Fresh dill, chopped
• 2 units Large eggs, beaten
• 2 units Garlic cloves, minced
• 2 tbsp Olive oil
• 0.25 tsp Nutmeg(optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter.

2. 2

   In a large skillet, sauté the chopped onion and garlic in olive oil over medium heat until softened, then stir in the green onions and remove from heat.

3. 3

   In a large mixing bowl, combine the thoroughly dried spinach, sautéed onion mixture, crumbled feta, dill, beaten eggs, and nutmeg.

4. 4

   Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out and cracking.

5. 5

   Layer 8 sheets of phyllo into the baking dish, brushing each sheet generously with melted butter before adding the next.

6. 6

   Spread the spinach and feta filling evenly over the layered phyllo sheets.

7. 7

   Top with the remaining phyllo sheets, brushing each one with butter, and tuck any overhanging edges into the sides of the dish.

8. 8

   Score the top layers of phyllo into squares with a sharp knife and bake for 45 minutes or until the crust is golden brown and crispy.