Phyllo Dough Recipe with Spinach and Feta Bake

Instructions:

1. Chop your 20 oz of fresh baby spinach and place it in a large bowl. Sprinkle with a pinch of salt and let it sit for 10 minutes. Use your hands to squeeze the spinach in small handfuls, or wrap it in a clean tea towel and twist until no more liquid comes out.
2. In a fresh bowl, combine the squeezed spinach, 10 oz crumbled feta, sliced green onions, minced garlic, 0.5 cup dill, and 0.5 cup parsley. Mix well to distribute the herbs.
3. Add the 2 large beaten eggs, 0.25 tsp nutmeg, and 0.5 tsp black pepper to the greens. Stir until everything is coated and the feta is evenly dispersed throughout the filling.
4. Unroll your 16 oz of thawed phyllo dough. Immediately cover it with a damp towel to prevent drying.
5. Lightly brush your baking pan with oil. Lay down one sheet of phyllo, letting the edges hang over the sides. Brush it lightly with oil. Repeat this for about half of the phyllo sheets, alternating directions slightly for a stronger base.
6. Spread the spinach and feta mixture evenly over the layered phyllo. Use a spatula to press it down gently into the corners so there are no air pockets.
7. Layer the remaining phyllo sheets on top of the filling, brushing each individual sheet with olive oil as you go. Fold the overhanging edges inward to create a rustic, crumpled border.
8. Using a sharp knife, cut only through the top layers of the phyllo into squares or diamonds. Bake 45 minutes at 375°F (190°C) until the top is a deep, honey gold color and the edges look dry and brittle.