Ingredients:

  • 1 lb fresh spinach, chopped
  • 8 oz feta cheese, crumbled
  • 2 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 package (1 lb) phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Sauté the chopped spinach and sliced scallions in 1/4 cup extra virgin olive oil in a pan until wilted. Transfer the mixture to a clean kitchen towel or cheesecloth and squeeze firmly until no more liquid escapes.
  3. In a large mixing bowl, combine the squeezed spinach, 8 oz crumbled feta, 2 beaten eggs, minced garlic, 3 tbsp chopped dill, 2 tbsp chopped parsley, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/2 tsp black pepper. Stir until evenly distributed, ensuring the feta still has some texture.
  4. Mix the 1/2 cup melted butter with 2 tbsp olive oil. Brush the bottom and sides of a 9x13 inch baking pan with this fat mixture.
  5. Lay one sheet of phyllo dough in the pan, brushing lightly with the butter-oil mixture. Repeat this process for 5-6 layers.
  6. Spread the spinach and feta filling evenly over the pastry base.
  7. Top the filling with another 5-6 sheets of phyllo, brushing each layer with the butter-oil mixture. Trim the edges for a clean finish.
  8. Using a sharp knife, gently score the top layers of phyllo into squares to allow steam to escape.
  9. Bake for 40 minutes until the top is deep golden brown and the pastry sounds hollow when tapped, and the centre of the filling reaches 160°F (71°C) on an instant-read thermometer.
  10. Let the pie rest for 10 minutes before slicing into squares to allow the filling to set.