Spinach and Feta Cheese Pie

Ingredients

Ingredients

• 20 oz fresh spinach
• 8 oz feta cheese
• 16 oz phyllo dough
• 1/2 cup unsalted butter
• 2 large eggs
• 2 tbsp olive oil
• 1 yellow onion
• 2 garlic cloves
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 1/4 tsp ground nutmeg
• to taste salt
• to taste black pepper

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9-inch round baking dish.
2. In a large skillet over medium heat, sauté 1 chopped onion and 2 minced garlic cloves in 2 tablespoons olive oil until softened, about 5 minutes.
3. Add 20 ounces fresh spinach in batches, cooking until wilted, about 3-4 minutes; season with salt and pepper, then drain excess liquid and let cool.
4. In a bowl, mix the cooled spinach with 8 ounces crumbled feta cheese, 2 beaten eggs, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh parsley, and a pinch of nutmeg.
5. Unroll a 16-ounce package of phyllo dough and keep it covered with a damp towel to prevent drying.
6. Layer 8 sheets of phyllo in the prepared dish, brushing each with melted butter, allowing edges to hang over the sides.
7. Spread the spinach-feta mixture evenly over the phyllo base.
8. Fold the overhanging phyllo over the filling, then top with remaining 8 sheets of phyllo, brushing each with butter and tucking edges under.
9. Score the top into 8 wedges with a sharp knife, then bake for 40-45 minutes until golden and crisp.
10. Let cool for 10 minutes before slicing and serving warm.

Notes

For a dairy-free version, substitute feta with a plant-based alternative and use vegan butter. Handle phyllo gently and keep it covered to avoid cracking; leftovers can be stored in the fridge for up to 3 days and reheated in a 350°F oven.