30 ml olive oil
500 ml onion, chopped
3 packages frozen chopped spinach, thawed & well drained
4 large eggs, beaten
250 ml feta cheese, crumbled
125 ml parmesan cheese, shredded
75 ml toasted pine nuts
salt & pepper to taste
75 ml butter, melted
8 sheets phyllo dough
In large skillet; heat oil over medium heat. Add onion and cook, stirring until soft, 3 to 4 minutes. Transfer onion to large mixing bowl. Add spinach, eggs, feta and parmesan cheese and pine nuts. Season with salt and pepper.
Brush a 9 inch (23 cm) glass pie plate with some of the melted butter. Place a sheet of phyllo dough in plate, letting ends overlap the side. Brush the phyllo with some of the butter. Repeat with 5 more sheets. Spoon spinach filling in centre of pie plate. Pull the edges of phyllo up over filling to almost cover it. Place one of remaining sheets of phyllo on top and brush with butter. Cover with last sheet of phyllo, tucking ends under so that they form a round. Brush with remaining butter.
Bake in preheated 375 F (190 C) oven until brown all over, 50 to 55 minutes. Let cool for about 20 minutes before slicing.
Serves 8