- 2 to 3 tablespoons olive oil
- 2 yellow onions, diced
- 5 bunches scallions, chopped
- 1 cup fresh dill, chopped
- 1 teaspoon ground nutmeg
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 6 pounds spinach, chopped
- 4 pounds feta cheese, crumbled
- 7 large eggs
- 2 pounds phyllo dough
- 2 pounds butter, melted
To a large pot, add the olive oil and saute the yellow onion until brown. Add the scallions, dill, nutmeg, black pepper and salt.
Boil the chopped spinach until blanched and still bright green, stirring occasionally. Mix it together with the ingredients in the pot. Add the crumbled feta cheese and the eggs, making sure that the mixture is slightly cool so the eggs don't scramble, and mix.
Brush the 1 pound of the phyllo dough with melted butter piece by piece, layering in a large enough tray to fit the phyllo sheets. Then add the mix on top, and piece by piece layer and brush the rest of the phyllo on top. Mark the pieces with a knife and make sure the ends are tucked in, then sprinkle with a little water.
Bake at 325 degrees F for 45 minutes or until golden brown.
Recipe courtesy of Gus Tselios at Marietta Diner, Marietta Georgia
Recipe courtesy of Katie Lee