Spinach And Feta Phyllo Pie

• 2 tbsp olive oil
• 2 None onions, diced
• 2 cloves garlic, crushed
• 3 tbsp vegetable stock
• 1 3/4 lbs fresh spinach
• Pinch None grated nutmeg
• 2 1/2 cups sun-dried tomatoes, diced
• 5 oz feta cheese, crumbled
• 2 None medium eggs
• 3-4 tbsp breadcrumbs
• 3 tbsp butter, melted plus extra for greasing
• 6 None phyllo sheets

1. Preheat the oven to 325u0b0F. Heat the oil in a saucepan, add the onion and garlic and saute for 3-4 mins. Pour in the stock and add the spinach and nutmeg. Allow the spinach to wilt for 1-2 mins then season and remove from the heat.
2. Squeeze the excess liquid from the spinach. Mix the spinach, sun-dried tomatoes, feta, eggs and 2-3 tbsp breadcrumbs together.
3. Grease an 8 inch springform pan with butter. Lay a sheet of pastry in the pan and brush with the melted butter butter. Lay another piece on top at a 60u0b0 angle and brush with butter. Continue the process to use up all 6 pieces of pastry. Sprinkle over 1 tbsp breadcrumbs. Spoon the spinach filling into the pastry.
4. Fold over each pastry layer and scrunch them slightly on top. Brush with butter then bake for 35-45 mins until golden. Serve.

olive oil, onions, garlic, vegetable stock, fresh spinach, nutmeg, tomatoes, feta cheese, eggs, breadcrumbs, butter, phyllo sheets

Taken from recipes-plus.com/api/v2.0/recipes/18767 (may not work)