A delightful and savory pie filled with a blend of spinach, herbs, and cheeses, encased in flaky phyllo pastry.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect crust.
Wash and dry the spinach, then chop it coarsely.
Drying the spinach prevents excess moisture in the filling.
Heat olive oil in a saucepan over medium heat, then sauté the onion until translucent, about 5 minutes.
Stir frequently to avoid burning the onion.
Add the green onion and spinach to the saucepan, cooking until the spinach is wilted, about 3 minutes.
Cook in batches if the spinach doesn't fit all at once.
In a mixing bowl, combine the cooked spinach mixture, parsley, dill, nutmeg, ricotta, feta, parmesan, and eggs. Mix well.
Taste the mixture and adjust seasoning before adding the eggs.
Brush a baking dish with melted butter and layer 5 sheets of phyllo, brushing each with butter.
Keep the phyllo sheets covered with a damp cloth to prevent drying out.
Spread the spinach mixture evenly over the phyllo layers.
Ensure an even layer for consistent baking.
Layer the remaining 5 sheets of phyllo on top, brushing each with butter. Score the top layer into serving-sized squares.
Scoring helps in cutting the pie after baking.
Bake in the preheated oven for 45 minutes, or until golden and puffed.
Rotate the dish halfway through for even browning.
Let the pie cool for 5 minutes before serving.
This resting time helps the filling set for easier slicing.
