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1
Squeeze spinach dry with hands, and place in bowl.
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2
(You should have 4 cups.)
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3
Heat 2 Tbs.
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4
oil in skillet over medium heat.
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5
Add onions, and saute 10 minutes, or until browned.
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6
Add spinach, green onions, and nutmeg; season with salt and pepper, if desired.
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7
Cook 5 minutes, or until mixture is dry.
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8
Remove from heat; stir in parsley.
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9
Cool.
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10
Preheat oven to 350F.
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11
Whisk eggs in small bowl.
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12
Stir eggs into spinach mixture, then fold in feta.
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13
Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil.
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14
Unroll phyllo, and keep under damp towel to retain moisture.
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15
Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan.
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16
Brush phyllo sheet with oil.
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17
Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil.
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18
Repeat crisscross layering with 4 more phyllo sheets.
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19
Spread spinach mixture in phyllo crust.
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20
Spread 1 phyllo sheet on work surface; brush with oil.
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21
Top with another phyllo sheet.
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22
Repeat brushing and layering with remaining 4 phyllo sheets.
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23
Place phyllo stack on top of spinach mixture.
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24
Trim edges with scissors so no more than 1 inch of phyllo hangs over edges.
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25
Discard excess.
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26
Roll edges over pie to seal.
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27
Brush top with oil, and score decorative diamond pattern over top with knife.
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28
Bake 1 hour, or until top is flaky and golden-brown.
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29
Cool 10 minutes before serving.
