Spinach Pie (Everyday Food)

• 1/4 cup olive oil, plus
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 3 garlic cloves, minced
• coarse salt
• pepper
• 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1/2 lb feta cheese, crumbled
• 1/4 cup grated parmesan cheese
• 1/4 cup plain dried breadcrumbs
• 1 teaspoon dried dill
• 4 large eggs, lightly beaten
• 4 ounces frozen phyllo pastry sheets, thawed and thinly sliced

1. Make 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 1 teaspoon salt; cook until garlic is tender, 1 to 2 minutes.
2. Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Fold in eggs until combined.
3. Transfer mixture into a springform pan or a 9 1/2-inch deep-dish pie plate; press firmly to flatten.
4. Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/4 cup oil until coated.
5. Lay Phyllo on top of spinach mixture covering the top 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.).
6. Preheat oven to 375u0b0. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie).

olive oil, olive oil, onions, garlic, salt, pepper, feta cheese, parmesan cheese, breadcrumbs, dill, eggs, frozen phyllo pastry sheets

Taken from www.food.com/recipe/spinach-pie-everyday-food-245124 (may not work)