Dried dill weedIf using fresh dill, use three times the amount2 tsp
Freshly-ground black peppera pinch
Phyllo doughone package16 oz
Extra virgin olive oil (for crust and pan)
more if needed
1 cup
Steps
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1
Thaw the phyllo dough overnight in the fridge, or at room temperature for 2–3 hours, and keep a damp towel over it to prevent drying out.
2
Place the thawed frozen spinach in a clean cloth and wring out as much liquid as possible — this step is essential and shouldn't be skipped.
3
Add the well-drained spinach to a dry bowl along with the crumbled feta cheese, chopped parsley, dill, minced garlic, and chopped onion.
4
There's no need to pre-sauté the onions and garlic — they'll cook through naturally during the hour-long bake.
5
Crack in the four eggs, add a pinch of black pepper (no need for salt since the feta is salty enough), and mix everything together thoroughly.
6
Drizzle in a couple tablespoons of good extra virgin olive oil and mix into the filling to finish it off.
7
Lightly coat a 9x13-inch baking pan with a thin layer of olive oil, covering the entire surface.
8
Warm up one cup of good extra virgin olive oil until just warm (not boiling) — this is the key time-saving shortcut that lets you skip brushing oil onto every single phyllo sheet.
9
Lay half of the phyllo dough directly into the pan as a stack without brushing each sheet individually, folding down any overhanging edges.
10
Spread the spinach and feta filling evenly over the phyllo layer.
11
Layer the remaining half of the phyllo dough on top of the filling as a stack, tucking in the edges as needed.
12
Using a sharp knife, cut the assembled pie into squares.
13
Pour the warmed olive oil evenly over the cut pie, letting the phyllo soak it up — this is what makes it bake up crispy and golden.
14
Bake in the oven at 325°F for one hour.
15
Let the pie rest for about 5 minutes after baking before serving, so it can set slightly.
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