Spinach Feta Phyllo Bake

This dish is a wonderful addition to any holiday brunch or dinner! I love the buttery, flaky crust and creamy spinach filling. Serve this with Greek salad or fresh fruit salad to round out the meal.

1. Preheat oven to 350. Lightly coat a casserole dish with nonstick spray.
2. Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook until lightly softened, about 3 minutes. Remove from heat and allow to cool slightly.

3. In a large bowl, add cooked onion and garlic along with the parsley, spinach, egg, feta, mint, dill, salt, pepper and nutmeg. Stir to combine.

4. Lay two sheets of phyllo dough onto the bottom of the prepared casserole dish and brush with melted butter. Continue laying 2 sheets of phyllo at a time and brushing them with butter. Continue this process until you are only left with 4 phyllo sheets. Scoop the spinach mixture on top of the phyllo. Top with the remaining phyllo sheets and brush with the remaining melted butter.

5. Bake for 55 minutes, or until golden brown and an internal temperature of 165 degrees is reached. Let rest for 15 minutes before cutting.

Spinach Feta Phyllo Bake

Serves 8

All you need:

2 tablespoons olive oil

1 small red onion, diced

4 peeled garlic cloves, minced

1 cup chopped fresh parsley

4 large eggs, beaten

1 1/4 cups (5 ounces) crumbled feta cheese

1/4 cup chopped fresh mint

2 tablespoons chopped fresh dill

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch ground nutmeg

2 (12 ounce) bags chopped frozen spinach, thawed, drained and squeezed dry

1 (8 ounce) roll of frozen phyllo sheets (1/2 of a 16 ounce box), thawed

8 tablespoons (1 stick) unsalted butter

All you do:

1. Preheat oven to 350. Lightly coat a casserole dish with nonstick spray.
2. Heat olive oil in a skillet over medium-high heat. Add onion and garlic and and cook until lightly softened, about 3 minutes. Remove from heat and allow to cool slightly.
3. In a large bowl, add cooked onion and garlic along with the parsley, spinach, egg, feta, mint, dill, salt, pepper and nutmeg. Stir to combine.
4. Lay two sheets of phyllo dough onto the bottom of the prepared casserole dish and brush with melted butter. Continue this process until you are only left with 4 phyllo sheets. Scoop the spinach mixture on top of the buttered phyllo. Top the spinach mixture with the remaining phyllo sheets and brush with the remaining melted butter.
5. Bake for 55 minutes, or until golden brown and an internal temperature of 165 degrees is reached. Let rest for 15 minutes before cutting.