1-Preparing the Filling: First, drain and squeeze out excess liquid from the 16 oz of thawed frozen chopped spinach. In a large bowl, mix the spinach with 2 bunches of finely chopped flat-leaf parsley, 1 large finely chopped yellow onion, 2 minced garlic cloves, 2 tbsp extra virgin olive oil, 4 eggs, 10.5 oz crumbled feta cheese, 2 tsp dried dill weed, and freshly-ground black pepper to taste until everything is well combined. This step ensures the filling is moist but not watery, which helps the pie hold its shape.

2-Assembling the Pie: Unroll the 16 oz package of properly thawed phyllo dough sheets and place them between two slightly damp kitchen cloths to keep them from tearing. Brush a 9 1/2-inch by 13-inch baking dish with extra virgin olive oil. Layer the dish with two sheets of phyllo at a time, letting the edges hang over the sides, and brush each layer with extra virgin olive oil. Repeat until about two-thirds of the phyllo sheets are used.

3-Assembling the Pie: Spread the spinach and feta filling evenly over the layered phyllo. Continue adding the remaining phyllo sheets, two at a time, brushing each with olive oil. Brush the top layer generously with extra virgin olive oil and sprinkle with a few drops of water. Fold any excess phyllo over the edges and brush again with olive oil. Cut the unbaked pie part-way into squares before baking.

4-Baking and Serving: Bake for 1 hour, or until the pie is golden brown and crisp. Let it cool slightly, then finish cutting and serve. For added inspiration, if you enjoy baked desserts, check out our berry crisp recipe for another easy fruit-based treat. The total preparation time is about 1 hour 20 minutes, with 20 minutes for prep and 1 hour for cooking, making it ideal for weeknight meals.

5-Baking and Serving: For dietary adaptations, replace feta cheese and eggs with plant-based options for a vegan version, or use gluten-free phyllo dough to suit other needs. Remember, brushing each phyllo layer with extra virgin olive oil keeps the dish light and crispy.