Spanakopita (spinach, feta and phyllo pie) – Food & Home Magazine

Ingredients

• 125ml (½ cup) olive oil
• 80ml (1/3 cup) butter, melted
• 1 onion, finely chopped
• 3 spring onions, finely chopped
• 2kg baby spinach, washed and dried
• 60ml (¼ cup) fresh flat-leaf parsley, chopped
• 45ml (3 tbsp) fresh dill, chopped
• 30ml (2 tbsp) ground nutmeg
• salt and freshly ground black pepper, to taste
• 300g feta, crumbled
• 250g crème fraîche
• 2 large eggs, lightly beaten
• 500g phyllo pastry
• sesame seeds