Spinach Phyllo Pie

Spinach  Phyllo  Pie


Ingredients

• 1 bunch fresh spinach
• 1 onion, finely chopped
• 1 tbs olive oil
• 2 eggs
• 7oz feta cheese, crumbled (i used paneer)
• 1 tsp dried oregano
• grated nutmeg, a pinch
• 10 sheets Phyllo pastry
• 4 tbs butter,melted
• 2 scallions, chopped
• salt and pepper, to taste

Directions
Preheat the oven to 350 degree F. Wash the spinach and dry well. Heat
oil in a pan and cook onions on low heat for 1-2 minutes until soft. Add
the spinach and cook for 1-2 minutes until wilted. Remove from the heat
and cool. In a separate bowl beat the eggs well and season with salt and
pepper. Now add the eggs, cheese, scallions, oregano and pinch of nutmeg
to the spinach.

Lay one sheet of phyllo sheet in the dry pie pan and brush with melted
butter. Keep the phyllo pastry covered with damp dish towel as you use
it or it will dry out. Repeat using a further 3 sheets, arranging them around
the pan and brushing them with butter, until the pan is fully covered. Place
the spinach filling in the dish and cover with 4 more sheets of pastry, brushing
well with butter between each layer. Press the edges well together and trim the
edges with a sharp knife. Bake for 35-45 minutes until the top is golden brown.Recipe courtesy : The New Cook by Pamela Gwyther