2 sweet onions, chopped
2 T EVOO
2 t kosher salt
1 1/2 t freshly ground black pepper
3 10oz pkgs frozen chopped spinach, defrosted
6 extra large eggs, beaten
2 t grated nutmeg
1/2 c freshly grated parmesan cheese
3 T plain dry bread crumbs
1/2 lb feta, cut in 1/2" cubes
1/2 c pignoli (pine nuts)
1/4 lb salted butter, melted
6 sheets phyllo dough, defrosted

2 sweet onions, chopped 2 T EVOO 2 t kosher salt 1 1/2 t freshly ground black pepper 3 10oz pkgs frozen chopped spinach, defrosted 6 extra large eggs, beaten 2 t grated nutmeg 1/2 c freshly grated parmesan cheese 3 T plain dry bread crumbs 1/2 lb feta, cut in 1/2" cubes 1/2 c pignoli (pine nuts) 1/4 lb salted butter, melted 6 sheets phyllo dough, defrosted

Preheat oven to 375. Over med heat, saute the onions with EVOO until translucent and slightly browned, 10-15 min. Add the s&p and allow to cool slightly.

Squeeze out and discard as much of the liquid from the spinach as possible. Put spinach in a bowl and then gently mix in the onion, eggs, nutmeg, cheese, breadcrumbs, feta, and pine nuts.

Butter an overproof, nonstick, 8" saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter, and letting the edges hang over the pan. Pour the spinach mixture into the middle of the dough and neatly fold the edges up and over the the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hr, until the top is golden brown and the filling is set. Remove from oven and allow to cool completely. Serve at room temperature.