Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Warm 2 tablespoons olive oil in a skillet over medium heat. Cook 1 small finely diced yellow onion and 3 thinly sliced scallions 5 minutes until soft. Add 2 minced garlic cloves for 30 seconds until fragrant, then take the pan off the heat and let it cool a few minutes so it doesn't scramble the eggs later.

2. 2

   In a bowl, mix 1 lb frozen chopped spinach (thawed and squeezed very dry), 8 oz crumbled feta, 2 beaten large eggs, ¼ cup chopped fresh dill or parsley, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and the cooled onion mixture. The filling should look cohesive and not watery — squeeze that spinach again if you see liquid pooling.

3. 3

   Brush a 9-inch pie dish with melted butter or olive oil. Layer in 4 phyllo sheets, brushing each lightly. Spread the spinach filling evenly, then cover with 4 more brushed phyllo sheets. Tuck in the edges and lightly score the top so steam can escape.

4. 4

   Bake 35–40 minutes until the top is puffed and deep golden. Rest 10 minutes before slicing so the filling sets. You want shatter-crisp phyllo with a savory spinach-feta center — not soggy pale pastry or a watery underseasoned filling.