-
1
Heat a large skillet over medium heat with olive oil.
-
2
Add finely chopped onions, garlic, green chilies (if using), and spring onions.
-
3
Cook until softened.
-
4
Add chopped spinach and cook for 5 minutes or until the water is released.
-
5
Increase the heat to high and cook, stirring often, until the spinach is dry, 5 to 8 minutes.
-
6
Stir in salt, feta cheese and Parmesan cheese.
-
7
If using pepper, it can be added now.
-
8
Switch off heat immediately, allow to cool.
-
9
Lightly oil a rectangular baking pan.
-
10
Melt the butter.
-
11
Unroll the phyllo sheets on a dry surface.
-
12
Lay 1 sheet in the pan and grease with butter or spray with oil.
-
13
Repeat like this for 8 layers.
-
14
Each layer should be brushed with oil or butter.
-
15
Spread the spinach mixture over the phyllo.
-
16
Top with 8 more sheets, brushing each one with butter and oil, including the top layer.
-
17
If there are excess sheets on the sides, cut with a sharp knife (I folded all the excess back on itself).
-
18
Preheat the oven to 375 degrees F.
-
19
If you feel it is not easy to handle, refrigerate for 30 minutes or cut the squares in the pan itself very carefully, so as not to disturb the spinach mixture.
-
20
Spray some water on top.
-
21
Bake the pie until crisp and golden, about 30 minutes.
