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3 cups chopped yellow onions (2 onions)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 1/2 teaspoons fresh ground blackpepper
• 3 (10 ounce) packages frozen chopped
• 6 extra-large eggs, beaten
• 2 teaspoons grated nutmeg
• 1/2 cupfreshly grated parmesan cheese
• 3 tablespoons dry plain breadcrumbs
• 1/2 lb feta cheese, cut into 1/2-inch cubes
• 1/2 cup pine nuts (pignoli)
• 1/4 lb salted butter, melted
• 6 sheets phyllo dough, defrosted
Joey’s just starting eating food, she hasn’t tried Spinach
Pieyet, but she sure loves sweet potatoes!
Preheat the oven to 375 degrees.
In a medium sauté pan on medium heat, sauté the onions with the olive oil until translucent and slightly browned,
10 to 15 minutes. Add the salt and pepper and allow to cool slightly.
Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then
gently mix in the onions, egg, nutmeg, Parmesan cheese, bread crumbs, feta and pine nuts.
Butter an ovenproof pie pan or a non-stick 8-inch sauté pan and line it with 6 stacked sheets of phyllo dough,
brushing each with melted butter and letting the edges hang over the pan.
Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the
filling. Brush the top well with melted butter.
Bake for 1 hour, untilthe top is golden brown and the filling is set.
Remove from the oven and allow to cool. Serve at room temperature.