Spinach And Feta Phyllo Pie - cooking recipe

Ingredients

2 tbsp olive oil
2 None onions, diced
2 cloves garlic, crushed
3 tbsp vegetable stock
1 3/4 lbs fresh spinach
Pinch None grated nutmeg
2 1/2 cups sun-dried tomatoes, diced
5 oz feta cheese, crumbled
2 None medium eggs
3-4 tbsp breadcrumbs
3 tbsp butter, melted plus extra for greasing
6 None phyllo sheets

Preparation

Preheat the oven to 325\u00b0F. Heat the oil in a saucepan, add the onion and garlic and saute for 3-4 mins. Pour in the stock and add the spinach and nutmeg. Allow the spinach to wilt for 1-2 mins then season and remove from the heat.
Squeeze the excess liquid from the spinach. Mix the spinach, sun-dried tomatoes, feta, eggs and 2-3 tbsp breadcrumbs together.
Grease an 8 inch springform pan with butter. Lay a sheet of pastry in the pan and brush with the melted butter butter. Lay another piece on top at a 60\u00b0 angle and brush with butter. Continue the process to use up all 6 pieces of pastry. Sprinkle over 1 tbsp breadcrumbs. Spoon the spinach filling into the pastry.
Fold over each pastry layer and scrunch them slightly on top. Brush with butter then bake for 35-45 mins until golden. Serve.