By Chef B. Boukim
Prep: 20 min · Cook: 40 min · Total: 1 hr · Serves 6
Ingredients
- 1.5 lb Fresh spinach, chopped
- 8 oz Feta cheese, crumbled
- 12 sheets Phyllo dough sheets, thawed
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 3 large Eggs
- 2 tbsp Fresh dill, chopped
- 2 tbsp Fresh parsley, chopped
- 1/4 cup Olive oil
- 1/2 cup Melted butter
- 1/4 tsp Ground nutmeg
- to taste Salt
- to taste Black pepper
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and saute until soft, about 4 minutes. Add the garlic and cook for 30 seconds.
- Add the chopped spinach in batches, cooking until wilted. Transfer to a colander and let cool, then squeeze out as much water as possible.
- In a large bowl, combine the squeezed spinach, crumbled feta, eggs, dill, parsley, nutmeg, salt, and pepper. Mix well.
- Brush the bottom of the baking dish with melted butter. Lay down 6 sheets of phyllo, brushing each sheet with butter before adding the next.
- Spread the spinach and feta filling evenly over the phyllo layers.
- Layer the remaining 6 sheets of phyllo on top, brushing each with butter. Score the top into 6 squares with a sharp knife.
- Bake for 35-40 minutes until the top is golden brown and crispy. Let rest for 10 minutes before serving.