My Big Fat Greek Spinach Pie

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 2 (10 ounce) packages fresh spinach
• 1/2 cup water (for steaming spinach)
• 12 ounces feta cheese, crumbled
• 3/4 cup whole strained greek yogurt
• 1/2 cup drained marinated artichoke hearts, chopped
• 1/2 cup green onion, thinly sliced
• 1/4 cup fresh mint leaves, minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon fresh garlic clove, minced
• 1 teaspoon fresh lemon zest, finely grated
• 1 1/2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon sugar
• 2 large eggs, beaten
• 1/2 lb thawed phyllo pastry dough (use 14-inch x 9-inch)
• 1/2 cup unsalted butter, melted
• 3/4 cup parmesan cheese, finely grated

Recipe

• 1 thaw phyllo dough according to package directions; place oven rack in lower third position; preheat oven to 425°f ; select a 14 x 9 deep metal baking sheet pan; spray inner baking sheet surface with non-stick cooking spray; insert and fit a large sheet of parchment paper (not waxed paper!) into sheet pan; press parchment paper in firmly.
• 2 rinse spinach and transfer into a large microwave-safe bowl containing 1/2 cup water; cover bowl with a large plate; microwave on high power for 5 minutes. let stand 1 minute; wearing oven mitts, remove bowl from microwave; remove plate from bowl; carefully drain spinach in colander placed in sink; press spinach against colander to extract excess water; place drained spinach on cutting board; coarsely chop spinach; place chopped spinach onto center of clean kitchen towel; squeeze out as much moisture as possible into sink.
• 3 transfer spinach into a large mixing bowl; add the remaining filling ingredients; stir mixture until thoroughly combined.
• 4 lay one sheet phyllo into baking dish, and brush thoroughly with melted butter; repeat procedure with 9 more phyllo sheets, brushing each with butter.
• 5 spread spinach mixture evenly over phyllo, leaving a one-quarter inch border free on all sides.
• 6 cover spinach with one phyllo sheet, brushing with butter; sprinkle buttered phyllo sheet with 2 tablespoons grated parmesan cheese; lay another 2 sheets phyllo on top of cheese-sprinkled layer; brush with butter (do not add cheese to the following two sheets); repeat with one more phyllo sheet.
• 7 press layers gently with hands to release residual air pockets; score the pie using a sharp knife through the top 3 phyllo layers into 9-12 equal pieces.
• 8 bake for 20-25 minutes, or until phyllo is golden brown and crispy; cool pie at least 10 minutes.
• 9 lift out and slide parchment insert containing pie carefully onto a cutting surface; slice along scores, lifting pie from parchment with a sharp spatula before serving.
• 10 serve and enjoy!