Ingredients
1/2 c. olive oil
2 tbsp. olive oil
4 medium onions
6 clove garlic
Coarse salt and ground pepper
6 package frozen chopped spinach
1 lb. feta cheese
1/2 c. grated Parmesan cheese
1/2 c. plain dried breadcrumbs
2 tsp. dried dill
8 large eggs
8 oz. frozen phyllo sheets
Preparation
Step 1Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes.Step 2Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined.Step 3Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten.Step 4Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated.Step 5Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.)Step 6Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).
To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices.
