Ingredients:

  • 2 lbs fresh baby spinach
  • 14 oz Greek feta cheese in brine
  • 1 large yellow onion, finely diced
  • 6 scallions, white and green parts
  • 1 cup fresh dill, chopped
  • 0.5 cup fresh mint, minced
  • 3 large eggs, beaten
  • 0.25 tsp ground nutmeg
  • 0.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 16 oz #4 phyllo pastry sheets, thawed
  • 1 cup unsalted butter, melted

Instructions:

  1. Wilt the 2 lbs fresh baby spinach in a large pan over medium heat. Note: Do this in batches to avoid steaming the greens.
  2. Transfer the wilted spinach to a colander and let it cool completely until no longer steaming.
  3. Squeeze the spinach by the handful, removing every possible drop of green liquid. Note: Excess water is the enemy of a crisp crust.
  4. Sauté the 1 large yellow onion and 6 scallions in a tablespoon of butter until translucent.
  5. In a large bowl, combine the squeezed spinach, sautéed onions, 14 oz crumbled feta, 1 cup dill, 0.5 cup mint, 0.25 tsp nutmeg, 0.5 tsp salt, and 1 tsp pepper.
  6. Fold in the 3 beaten eggs until the mixture is glossy and well distributed.
  7. Brush the bottom and sides of your 9x13 inch dish with the 1 cup melted butter.
  8. Layer 8 sheets of phyllo in the pan, brushing each individual sheet with butter before adding the next. Note: This creates the structural base.