Spinach & Feta Filo Pie

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(2 cloves)
• Spinach(500 g)
• Feta(200 g)
• Eggs(4)
• Fresh dill(15 g)
• Fresh parsley(15 g)
• Nutmeg(¼ tsp)
• Black pepper(½ tsp)
• Salt(¼ tsp)
• Phyllo Pastry(250 g)
• Butter(60 g)
• Lemon(1)optional

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, and roughly chop {Fresh dill} and {Fresh parsley}. Crumble {Feta} into a large bowl and zest half of {Lemon} into the bowl if using.

   ~10 min

2. 2

   Heat {Olive oil} in a large pan over medium heat. Cook {Onion} for 4 minutes until softened, then stir in {Garlic}. Add {Spinach} in batches and cook until fully wilted and most of the moisture has cooked off, 6–8 minutes. Season with {Nutmeg}, {Black pepper}, and {Salt}.

   ~8 min

3. 3

   Take the pan off the heat and let the spinach mixture cool for 2 minutes. Mix it into the bowl with {Feta}, {Eggs}, {Fresh dill}, and {Fresh parsley} until evenly combined.

   ~3 min

4. 4

   Preheat the oven to 200°C. Melt {Butter}. Brush a baking dish lightly with some {Butter}, then layer in about half of the {Filo Pastry}, brushing each sheet with more {Butter} and letting the edges crinkle up the sides. Spoon in the spinach filling, then scrunch the remaining {Filo Pastry} over the top, brushing with the rest of the {Butter}.

   ~5 min

5. 5

   Bake until the filo is crisp and golden and the center is just set, 20–22 minutes.

   ~22 min

6. 6

   Rest for 3 minutes, then cut into thick squares and serve with lemon wedges for squeezing over the top.

   ~3 min