Ingredients

500 g frozen spinach thawed
1 medium onion finely chopped or 3-4 spring onions chopped only white parts
2 tablespoons olive oil plus more for brushing the phyllo
3 tablespoons chopped parsley
2 tablespoons chopped dill
1/4 cup chopped fresh mint (or 2 tbs dry)
1/4 teaspoon nutmeg
1 teaspoon sugar
10-12 ounces (280-340 g) crumbled and grated feta
2-3 medium eggs or 2 large
12 phyllo sheets


Cooking method

Preheat oven at 180 Celsius
Heat a medium pan with one tablespoon olive oil.
Sauté the onions until soft.
Add the spinach (make sure you have squeezed out the water).
Sauté spinach with onion for a few minutes.
Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool.
Grate half of the feta and crumble the rest.
In a small bowl beat the eggs and add the feta.
Add the egg mixture to the spinach and add the other tablespoon of olive oil. Mix so that all the ingredients are blended.
Brush a pan that is about 10 X 15 inches with olive oil.
Place a sheet of phyllo in the pan and brush with olive oil. Repeat with 5 more phyllo sheets.
Spread the spinach mixture evenly.
Cover with 6 more phyllo sheets brushing each one with olive oil. Cut the phyllo hanging over the pan or roll in.
Score the top with a knife (do not cut all the way through, just through the top phyllo sheets) for about 10-12 pieces.
Bake for about 40 minutes until phyllo is golden.
Remove from oven and let the pita cool. Cut in pieces.
Enjoy at room temperature or if you want the phyllo crunchy, warm in the oven before serving