Spinach Pie

By norsegal8

Ingredients

• 3 cups chopped yellow onions (2 onions)
• 2 Tbsp. oilve oil
• 2 tsp. kosher salt
• 1 1/2 tsp. black pepper
• 3 (10-ounce) packages frozen chopped spinach, defrosted
• 6 extra-large eggs, beaten
• 2 tsp. grated nutmeg
• 1/2 cup fresh grated Parmesan cheese
• 3 Tbsp. plain dry breadcrumbs
• 1/2 lb. good feta cut into 1/2-inch cubes
• 1/2 cup pignoli
• 1/4 lb. salted butter, melted
• 6 sheets phyllo dough, defrosted

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375 degrees.

In a medium saute pan on medium heat, saute the onions until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly.

Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs nutmeg, Parmesan cheese, bread crumbs, feta and pignoli.

Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each layer with melted butter and letting the edges hang over the pan. 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. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.