Ingredients:
Spinach & Feta Filling
16 oz frozen chopped spinach, thawed and well-drained
2 bunches flat-leaf parsley, stems trimmed, finely chopped
1 large yellow onion, finely chopped
2 garlic cloves, minced
2 tablespoons extra virgin olive oil
4 eggs
10.5 oz feta cheese, crumbled
2 teaspoons dried dill weed
Freshly ground black pepper
Crust
1 (16 oz) package phyllo dough, thawed
1 cup extra virgin olive oil (more if needed)
Instructions:
1. Preheat the oven to 325°F (165°C).
2. Make sure the spinach is fully drained. Squeeze it hard. Any excess moisture will ruin the texture and soften the phyllo.
3. In a large bowl, combine the spinach, parsley, onion, garlic, olive oil, eggs, feta, dill, and black pepper. Mix thoroughly until evenly combined.
4. Unroll the phyllo sheets and place them between two slightly damp kitchen towels. This keeps them flexible and prevents tearing while you work.
5. Brush a 9½x13 in baking dish generously with olive oil.
6. Lay two sheets of phyllo in the dish, letting the excess hang over the sides. Brush lightly with olive oil. Repeat this process, layering two sheets at a time and brushing each layer, until you have used about two-thirds of the phyllo.
7. Spread the spinach and feta mixture evenly over the phyllo base.
8. Continue layering the remaining phyllo sheets on top, two at a time, brushing each layer with olive oil. Brush the top layer well and sprinkle a few drops of water across the surface to help it bake evenly.
9. Fold the overhanging edges inward, brushing with olive oil to seal. Score the top gently into squares, cutting partway through the layers.
10. Bake for about 1 hour, until the phyllo is crisp and deeply golden. Finish cutting through the scored lines and serve warm.
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