Spanikopita – Rachael Ray

Ingredients

• 1 1/2 teaspoons extra virgin olive oil (EVOO)
• 1 small onion, finely chopped
• 1 package frozen chopped spinach (10 ounces), defrosted and squeezed dry
• Salt and pepper
• 1/4 teaspoon nutmeg, ground or freshly grated
• 4 ounces feta with black pepper or plain feta, crumbled into tiny bits
• 1 egg, beaten
• 3 tablespoons sour cream
• 4 sheets defrosted phyllo pastry dough (13 x 17-inch)
• 3 tablespoons melted butter