I decided to make this favorite appetizer of mine into a dinner meal. I made the filling from the Barefoot Contessa and put it into a casserole dish because I was too lazy to roll each triangle individually.
1 tbsp olive oil
1 cup chopped onion
3 scallions, white and green parts, chopped
1 (16-ounce) package frozen, chopped spinach, defrosted
4 large eggs
3 tbsp freshly grated Parmesan cheese
3 tbsp dry bread crumbs
1 tsp freshly grated nutmeg
2 tsp kosher salt
1 tsp freshly ground black pepper
12 ounces small diced feta cheese
3 tbsp toasted pine nuts
20 sheets frozen phyllo dough, defrosted
1/2 stick butter, melted
Preheat oven to 425. Heat olive oil in a medium saute pan, add the onion and cook for 5 minutes. Add the scallions and cook for another 2 minutes until the scallions are wilted. Meanwhile, gently squeeze most of the water out of the the spinach and place it in a large bowl.
When the onion and scallions are done, add the spinach. Mix in the eggs, Parmesan cheese, bread crumbs, nutmeg, salt and pepper. Then carefully fold in the feta cheese and pine nuts.
In a 13x9 baking dish, layer 10 sheets of phyllo and brush in between each layer with the melted butter. Spread in the spinach filling. Then layer another 10 sheets of phyllo brushed in between with the melted butter. Tuck the edges down and score the top into serving size pieces. Bake for about 40-45 minutes.