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For the pie:
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1.
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In a large non-stick skillet, heat your olive oil over medium high heat.
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Add your chopped onion and cook, stirring occasionally until translucent and starting to brown, about 3-5 minutes.
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Add garlic and salt and cook until fragrant, another minute or so.
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2.
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Transfer onion and garlic into a large heat proof bowl and add your thawed and drained and squeezed dry spinach.
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Stir to combine, breaking up any large chunks of spinach with your spoon.
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Next, crumble in your feta cheese and stir to combine again.
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Add the Pecorino/Parmesan, dill, nutmeg and pepper.
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Stir again.
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3.
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Next, add in your 1/4 cup of homemade breadcrumbs.
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4.
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After youve added your breadcrumbs to the mix, gently fold in the beaten eggs.
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Mix until completely and thoroughly combined.
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5.
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Next, prepare your pan.
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Lightly spray the sides and bottom of a 9 spring form pan.
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Add another tablespoon or two of breadcrumbs to the bottom of your pan and flour it (like you would a cake pan when baking cake) by tapping pan on a counter and making sure all of the bottom is coated with the crumbs.
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Tap out any excess.
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6.
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Add spinach mixture to your prepared pan, smooth out the top and flatten so it is really filling all the sides.
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Set aside.
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7.
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Preheat oven to 375 degrees F and make sure the rack is in the center.
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For the topping:
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8.
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Into a large bowl, add your sliced defrosted phyllo dough and toss gently to break up any slices that are stuck together.
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Add the olive oil to the bowl and toss gently to coat all of the slices.
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9.
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Cover the entire pie with your phyllo slices.
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Place pan into your preheated oven and bake for 35-40 minutes, or until topping is golden brown and pie is completely cooked through.
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Remove from oven.
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10.
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Let pie cool for 5-10 minutes before removing the side of the pan.
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Once it has cooled a tad, run a knife around the edge to loosen sides, carefully release the spring and remove the side.
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Serve pie warm!
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Note: Dont have phyllo?
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No problem, you can top the pie with more breadcrumbs tossed with a little olive oil, or even more Parmesan or Pecorino cheese.
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The phyllo definitely gives this pie a nice crunchy top, so if you can find it, grab some!
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This pie can also be assembled up to the baking step and then wrapped and frozen for up to 3 months!
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When youre ready to bake, simply unwrap and bake straight out of the freezer, for about an hour or so.
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Recipe slightly adapted from MarthaStewart.com.
