Greek spinach, feta and lemon phyllo pie | table&spoon

Ingredients

• 3-10 ounce packages of frozen spinach, defrosted and water removed (squeezed out)
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons nutmeg, or one whole nutmeg finely grated
• zest of 1 lemon
• 1/2 bunch/small handful fresh parsley, roughly chopped
• 1/2 bunch/small handful fresh dill, roughly chopped
• 6 eggs, lightly beaten
• 1 cup feta cheese
• 1/2 cup parmesan cheese
• 3 tablespoons bread crumbs
• 1/2 cup pine nuts
• 4 tablespoons, butter, melted
• 1 pack (175 grams) phyllo pastry, defrosted in refridgerator overnight
• 1 tablespoon olive oil plus more for coating
• salt and pepper, to taste