Directions

• Step 1 Preheat oven to 375 degrees. Oil a 10-inch ceramic dish.
• Step 2 To prepare the spinach (or other greens), bring a large pot of water to a boil. Add 1 T. salt. Add the spinach to the boiling water to submerge and blanch for about 2 minutes. Once the spinach has wilted, remove it from the boiling water with a slotted spoon and submerge in ice water. Then, drain the spinach and squeeze out as much of the water as you can. Chop. Set aside.
• Step 3 Heat olive oil in a large pan over medium heat and sauté onions for about 5 minutes. You want the onions to soften but you do not want them to brown. Add the pressed garlic and cook for another minute. You want the garlic to be fragrant but you do not want it brown. Be careful, garlic will burn very quickly in a hot pan. Stir in the chopped spinach and the herbs. Stir for about a minute until the spinach is coated with the oil in the pan.
• Step 4 Combine the crumbled feta and the beaten eggs in a large bowl. Add the sauteed spinach/onion mixture and stir to combine. Season with salt and pepper.
• Step 5 Layer the phyllo dough into the prepared ceramic dish one layer at a time. Brush each layer of phyllo with melted butter. Layer about 7 sheets of phyllo into the dish. Spoon the filling onto the phyllo layers. Fold the overhanging layers of phyllo over the top of the filling. Brush with melted butter.Add another 2 or 3 layers of phyllo over the top of the pie and brush with melted butter, tucking in the edges of the phyllo.  Pierce the top of the phyllo in a couple of places and bake in your preheated oven for 40 to 50 minutes. When your pie is done, it will be a pretty golden brown on top.
• Step 6 You can serve this phyllo pie hot, warm or at room temperature.