Spinach Pie with Phyllo

For the pie:

1. In a large non-stick skillet, heat your olive oil over medium high heat. Add your chopped onion and cook, stirring occasionally until translucent and starting to brown, about 3-5 minutes. Add garlic and salt and cook until fragrant, another minute or so.

2. Transfer onion and garlic into a large heat proof bowl and add your thawed and drained and squeezed dry spinach. Stir to combine, breaking up any large chunks of spinach with your spoon. Next, crumble in your feta cheese and stir to combine again. Add the Pecorino/Parmesan, dill, nutmeg and pepper. Stir again.

3. Next, add in your 1/4 cup of homemade breadcrumbs.

4. After you’ve added your breadcrumbs to the mix, gently fold in the beaten eggs. Mix until completely and thoroughly combined.

5. Next, prepare your pan. Lightly spray the sides and bottom of a 9″ spring form pan. Add another tablespoon or two of breadcrumbs to the bottom of your pan and “flour” it (like you would a cake pan when baking cake) by tapping pan on a counter and making sure all of the bottom is coated with the crumbs. Tap out any excess.

6. Add spinach mixture to your prepared pan, smooth out the top and flatten so it is really filling all the sides. Set aside.

7. Preheat oven to 375°F and make sure the rack is in the center.

For the topping:

8. Into a large bowl, add your sliced defrosted phyllo dough and toss gently to break up any slices that are stuck together. Add the olive oil to the bowl and toss gently to coat all of the slices.

9. Cover the entire pie with your phyllo slices. Place pan into your preheated oven and bake for 35-40 minutes, or until topping is golden brown and pie is completely cooked through. Remove from oven.

10. Let pie cool for 5-10 minutes before removing the side of the pan. Once it has cooled a tad, run a knife around the edge to loosen sides, carefully release the spring and remove the side. Serve pie warm!

Note:
– Don’t have phyllo? No problem, you can top the pie with more breadcrumbs tossed with a little olive oil, or even more Parmesan or Pecorino cheese. The phyllo definitely gives this pie a nice crunchy top, so if you can find it, grab some!
– This pie can also be assembled up to the baking step and then wrapped and frozen for up to 3 months! When you’re ready to bake, simply unwrap and bake straight out of the freezer, for about an hour or so.

Recipe slightly adapted from MarthaStewart.com.