Ingredients
- 2, 10 oz. bags fresh spinach, washed and dried
- 1 yellow onion, chopped
- 4 tablespoons olive oil, divided
- 1 bunch fresh dill, washed and dried
- 1¼ lbs feta cheese (block feta in brine, crumbled)
- 10 eggs, beaten
- 1 box phyllo dough, thawed according to package instructions
- 2 sticks (1 cup) unsalted butter, melted
Instructions
- In a large skillet, sauté spinach in 2 tablespoons olive oil until wilted. Transfer to a large bowl and let cool slightly.
- In the same skillet, sauté onion in remaining 2 tablespoons olive oil until softened. Add to the bowl with spinach.
- Chop dill and add to the spinach mixture.
- Crumble feta and add to the spinach mixture.
- Add beaten eggs and stir to combine all ingredients well.
- Preheat oven to 350°F.
- Melt butter on the stovetop over low heat.
- Remove phyllo from package. Keep covered with a damp kitchen towel as you work to prevent it from drying out.
- Count out 9 sheets from the bottom of the stack and set aside, these will form the top of the pie.
- Brush a 9x13 glass baking dish with melted butter. Layer the remaining phyllo sheets one at a time, brushing each layer generously with butter.
- Once the bottom layers are complete, spread the spinach filling evenly over the phyllo.
- Layer the reserved 9 sheets on top, brushing each with butter.
- Before baking, use a sharp knife to score the top of the pie into your desired serving sizes — small diamonds for appetizers, larger squares for a main or side dish.
- Bake for 45-50 minutes, until the top is deep golden brown.
- Transfer to a wire rack and cool for at least 1 hour before cutting through the score lines.
Notes
Always use block feta packed in brine, it has the best flavor and texture for this recipe.
Keep the phyllo covered with a damp towel the entire time you work. The moment it dries out it becomes brittle and tears easily.
Seasonal twists: In spring and summer, add the zest of one lemon to the spinach mixture for brightness. In fall and winter, add a pinch of nutmeg for warmth.