Spinach and Feta Pie

Ingredients

• Salt (to taste)
• Pepper (to taste)
• Unsalted butter (1/2 cup, melted)
• Phyllo pastry sheets (8 sheets)
• Dill (2 tablespoons, fresh chopped (or 1 tablespoon dried))
• Garlic (2 cloves, minced)
• Onion (1 medium, finely chopped)
• Milk (1/4 cup)
• Eggs (3, beaten)
• Feta cheese (1 cup, crumbled)
• Frozen spinach (10 ounces, thawed and drained)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the thawed and drained spinach, crumbled feta cheese, beaten eggs, milk, finely chopped onion, minced garlic, fresh dill, salt, and pepper. Mix well until all ingredients are thoroughly combined.
3. Brush a 9-inch (23 cm) pie dish with melted butter to prevent sticking.
4. Layer 4 sheets of phyllo pastry in the pie dish, brushing each sheet generously with melted butter to enhance flavor and achieve a crispy texture.
5. Carefully spread the spinach and feta mixture evenly over the layered phyllo pastry.
6. Top with the remaining 4 sheets of phyllo pastry, again brushing each sheet with melted butter, ensuring to cover the filling completely.
7. Fold any excess phyllo pastry over the edges of the pie dish and brush with melted butter for a beautiful golden finish.
8. Bake for 35-40 minutes, or until the phyllo pastry is golden brown and crispy. Keep an eye on it to prevent burning.
9. Allow the pie to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature.