Ingredients
- 1 pound frozen chopped spinach thawed and drained
- 1 pound phyllo dough thawed
- 2 small onions finely chopped
- 3 scallions finely sliced
- 4 cloves garlic minced
- 1 1/2 tablespoons olive oil
- 4 large eggs beaten
- 12 ounces feta cheese crumbled
- 1 1/2 teaspoons dried dill
- 1/4 teaspoon black pepper
- Olive oil for brushing
Instructions
- Preheat oven to 325°F. In a skillet, heat 1 1/2 tablespoons olive oil, then sauté onion and garlic until translucent.
- In a large bowl, combine sautéed onion and garlic with drained spinach, eggs, scallions, feta cheese, dill, and black pepper. Mix well.
- Brush a 9x13-inch baking dish with olive oil. Layer 2 sheets of phyllo dough, brushing each with olive oil. Repeat until you have 8 layers.
- Spread the spinach and feta mixture evenly over the phyllo layers.
- Cover the filling with more phyllo sheets, brushing each with olive oil, until all remaining phyllo is used. Tuck the edges to seal.
- Bake in the preheated oven for 50 to 60 minutes, or until the phyllo is golden and crisp.
