Ingredients: |
Ingredients: 1/2 c. olive oil, plus 2 Tbsp.
4 medium onions, chopped
6 garlic cloves, minced
coarse salt and ground pepper
6 pkg. (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 lb. feta cheese, crumbled
1/2 c. grated Parmesan cheese
1/2 c. plain dry bread crumbs
2 tsp. dry dill
8 lg. eggs, lightly beaten
8 oz. frozen phyllo sheets, thawed and thinly sliced
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Directions: |
Directions:Make the filling: In a large nonstick skillet, heat 2 Tbsp. oil over med-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 tsp. salt; cook until garlic is tender, 1 to 2 minutes. Transfer mixture to a large bowl; stir in spinach, feta Parmesan, bread crumbs, dill, 2 tsp. salt and 1/2 tsp pepper. Fold in eggs until combined. Divide mixture evenly between two 9-inch springform pans or two 9 1/2 inch deep dish pie plates; press firmly to flatten.
Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 c. oil until coated. Divide 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.) Preheat oven to 375º. Bake until heated through and topping is golden brown - about 1 hour 15 minutes for frozen pie and 30 minutes for unfrozen pie. |
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