Ingredients
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3-10 ounce packages of frozen spinach, defrosted and water removed (squeezed out)
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2 onions, finely chopped
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2 garlic cloves, finely chopped
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2 teaspoons nutmeg, or one whole nutmeg finely grated
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zest of 1 lemon
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1/2 bunch/small handful fresh parsley, roughly chopped
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1/2 bunch/small handful fresh dill, roughly chopped
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6 eggs, lightly beaten
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1 cup feta cheese
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1/2 cup parmesan cheese
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3 tablespoons bread crumbs
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1/2 cup pine nuts
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4 tablespoons, butter, melted
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1 pack (175 grams) phyllo pastry, defrosted in refridgerator overnight
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1 tablespoon olive oil plus more for coating
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salt and pepper, to taste
Directions
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1
Done
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Preheat the oven to 350°F. |
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2
Done
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Melt butter and set aside in warm place until ready to use at end. |
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3
Done
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In a large sauté pan with 1 tablespoon of olive oil add the onions and garlic and cook for 7minutes, or until softened. |
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4
Done
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Remove pan from heat and stir in the spinach, then add a good grating of nutmeg and the lemon zest. |
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5
Done
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Season to taste with sea salt and black pepper. |
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6
Done
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Stir in the parsley and dill to the spinach. |
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7
Done
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Place mixture spinach mixture into a bowl, and then gently mix in eggs, bread crumbs, feta, and pine nuts. |
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8
Done
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Butter an ovenproof 8-inch saute pan- yes with a handle and all. |
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9
Done
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Line the pan with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. |
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10
Done
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Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. You'll kind of have a messy know on top. It's quite rustic looking. Add another few brushes of melted butter. |
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11
Done
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Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. |
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12
Done
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Serve immediately or at room temperature. |
