3 cups chopped yellow onions (2 onions)
2 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons fresh ground black pepper
3 (10 ounce) packages frozen chopped spinach, defrosted
6 extra-large eggs, beaten
2 teaspoons grated nutmeg
1/2 cup freshly 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
Thank you barefoot contessa for another great recipe! And thank God for my brand new food processor which made chopping up everything (from onions to feta cheese) super easy!
1 Preheat the over to 375 degrees.
2 In a medium saute pan on medium heat, saute 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.
3 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 pignoli.
4 Butter an ovenproof, non-stick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan.
5 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.
6 Brush the top well with melted butter.
7 Bake for 1 hour, until the top is golden brown and the filling is set.
8 Remove from the oven and allow to cool completely. Serve at room temperature.