This recipe is often used in my family for extended family dinners, holidays, and any time I need to contribute to a cover-dish meal. If you haven’t ever used phyllo, do not be intimidated by it.
1 large onion
1 sleeve/tube of thawed phyllo sheets
24 oz of feta cheese (I use store brand or Athenos. For some reason the few times I’ve used expensive feta the taste is disappointing)
30-32 oz frozen chopped spinach, thawed with water pressed out
After spinach has thawed, put in a colander, put a plate on top of the spinach, and place a large bowl filled with water on the plate to press any water and fluid out of the spinach. I allow 1-2 hours for this.
Assembly (allow about 15 minutes)
Chop onion and cook in olive oil.
In a large bowl combine drained spinach, onion, feta, and five eggs. Stir until thoroughly combined.
Spray a 9×13 casserole dish with nonstick spray.
Unroll phyllo dough (do not put on counter where a ceiling fan or ac/heating vent will blow on it-the sheets will dry out quickly).
Place 2-3 sheets in dish, drizzle or brush with olive oil. Repeat until 1/3 of sheets are in dish. Don’t worry if the sheets tear.
Put 1/2 of spinach mixture on phyllo, distributing evenly.
Repeat phyllo and then spinach.
Put last 1/3 of phyllo sheets on top of spinach.
Using a very sharp knife, cut diagonally through all layers in diamond shapes. Drizzle olive oil across top.
Bake in a 350 oven 1-1 1/4 hour until golden brown and spinach mixture looks firm (cover with foil towards end of cooking time if the top is golden but requires a little more time).
Remove from over and run knife through previous cuts to make it easier to serve. Serve warm.
If you have any leftover, store in a tightly covered container. It will reheat in the oven at 350, or can be microwaved at a low power until warm (my experience is that the phyllo does better at less than high power).