Prep 30 mins
Cook 30 mins
This is so quick and easy to make and tastes like it took a long time to make. I got this recipe from Everyday Foods. The original recipe served 12 and made two pies, so I split the recipe to only make 1 pie.
- 1⁄4 cup olive oil, plus
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 garlic cloves, minced
- coarse salt
- 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- 1⁄2 lb feta cheese, crumbled
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup plain dried breadcrumbs
- 1 teaspoon dried dill
- 4 large eggs, lightly beaten
- 4 ounces frozen phyllo pastry sheets, thawed and thinly sliced
- Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 1 teaspoon salt; cook until garlic is tender, 1 to 2 minutes.
- Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 1 teaspoon salt, and ½ teaspoon pepper. Fold in eggs until combined.
- Transfer mixture into a springform pan or a 9 ½-inch deep-dish pie plate; press firmly to flatten.
- Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/4 cup oil until coated.
- Lay Phyllo on top of spinach mixture covering the top evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.).
- Preheat oven to 375°. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).