Spanakopita - Spinach And Feta Phyllo Pie - cooking recipe

Ingredients

8 oz package phyllo pastry
2 tbsp olive oil
2 None small onions, finely diced
2 None garlic cloves, crushed
2 lbs frozen spinach, thawed
1-2 tsp nutmeg
3 tbsp dill, chopped
5 tbsp parsley, chopped
6 oz feta, crumbled
1 oz breadcrumbs
2 None eggs, plus 1 egg yolk
1/4 cup milk
2/3 cup butter
1 tbsp sesame seeds
None None flour, to dust

Preparation

Preheat the oven to 325\u00b0F. Allow the phyllo to rest at room temperature for 10 mins.
Meanwhile, heat the oil in a saucepan, add the onions and garlic and saute for 2-3 mins, stirring. Add the spinach, cover and simmer for 3-4 mins. Add a pinch of nutmeg and season.
Drain the spinach in a colander and squeeze out the excess liquid. Transfer to a chopping board and roughly chop. Mix the spinach, dill, parsley, feta, breadcrumbs, 2 eggs and the milk together in a bowl and season to taste with salt, pepper and nutmeg.
Melt the butter in a saucepan. Brush a little butter over the inside of an 8 x 8 inch cake pan and dust with flour. Lay a piece of phyllo inside the pan and brush with butter and lay a second sheet on top. Repeat so that there are 4 layers.
Fill the tin with the spinach mixture. Lay a phyllo sheet on top and brush with butter. Repeat until all of the phyllo has been used. Lightly scrunch the pastry over the top of the pie and press down. Bake for 18-20 mins.
Mix 1 egg yolk with 1 tsp water and brush over the surface of the pie. Sprinkle with sesame seeds then return to the oven for a further 5-10 mins, until golden and crisp. Remove the spanakopita from the pan and slice into squares. Serve.