Crispy Spanakopita My Secret to Perfect Spinach Feta - How to Cooking

Name: Crispy Spanakopita My Secret to Perfect Spinach Feta - How to Cooking
Total time: 60 min
Ingredients: 1 tbsp (15 ml) olive oil; 1 medium onion, finely chopped (approx. 1 cup / 150g); 2 cloves garlic, minced (approx. 1 tsp / 3g); 10 oz (283g) fresh spinach, washed and roughly chopped (or frozen spinach, thawed and squeezed dry); 4 oz (113g) feta cheese, crumbled; 2 large eggs, lightly beaten; 1/4 cup (30g) chopped fresh parsley; 1/4 cup (30g) chopped fresh dill; 1/4 tsp (1g) ground nutmeg; Salt and freshly ground black pepper to taste; 1/2 cup (113g) unsalted butter, melted, plus extra for brushing the baking sheet; 1 package (approx. 1 lb / 454g) phyllo dough, thawed according to package instructions

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Ingredients

1 tbsp (15 ml) olive oil
1 medium onion, finely chopped (approx. 1 cup / 150g)
2 cloves garlic, minced (approx. 1 tsp / 3g)
10 oz (283g) fresh spinach, washed and roughly chopped (or frozen spinach, thawed and squeezed dry)
4 oz (113g) feta cheese, crumbled
2 large eggs, lightly beaten
1/4 cup (30g) chopped fresh parsley
1/4 cup (30g) chopped fresh dill
1/4 tsp (1g) ground nutmeg
Salt and freshly ground black pepper to taste
1/2 cup (113g) unsalted butter, melted, plus extra for brushing the baking sheet
1 package (approx. 1 lb / 454g) phyllo dough, thawed according to package instructions