Spinach Pie

I'm pretty sure everyone has a copy of this one by now, but it has become a fast family favorite.  Thanks to my friend, Kirstin, who was thoughtful enough to make it for a little playdate lunch at her house.  A word to anyone who thinks - "ew, spinach!".  This recipe is well liked by everyone I've fed it to and is currently Evelyn's favorite dinner.  It's worked well for me at a brunch, for dinner paired with a greek salad, and at a larger event as a side dish to roasted chicken.  This meal also freezes very well.  Just bake from frozen.  This recipe is adapted from Martha Stewart's.

2 Tab. olive oil
4 medium onions, chopped
6 garlic cloves, minced
coarse salt & ground pepper
60 oz. frozen chopped spinach, thawed and squeezed dry
1 lb. feta crumbles (Costco is great for this large amount)
1/2 c. grated parmesan
1/2 c. breadcrumbs (make your own by throwing a couple of slices of bread in the blender)
2 tsp. dried dill
8 large eggs, lightly beaten

1/2 c. olive oil
8 oz. frozen phyllo sheets, thawed and thinly sliced

In large non-stick skillet, heat 2 Tab. olive oil over medium-high heat.  Add onions and cook, stirring occasionally until translucent, 3-5 minutes.  Add garlic and 1 tsp. salt.  Cook another 2 minutes.

Transfer onions to large bowl and stir in spinach, feta, parmesan, breadcrumbs, dill, 1 tsp. more salt, and 1/2 tsp. pepper.  Fold in eggs until combined.  Lightly spray
2 - 9" deep dish pie plates or springform pans OR
2 - 9" square pans OR
1 - 9x13 pan
with cooking spray and divide spinach mixture between them, pressing firmly to flatten.

To make the topping, gently toss 1/2 c. olive oil with phyllo in a bowl until coated.  Sprinkle over spinach mixture.  To freeze, cover with plastic wrap without smashing the phyllo.  Do not thaw before baking.

Bake 375* just after making for 30 minutes or from frozen 75 minutes.  Pie should be heated through and topping golden brown.