3 tablespoons Extra Virgin Olive Oil 4 pound Spinach (trimmed/washed) 3 cloves Garlic (sliced) Salt and Pepper
In a large sauté pan, heat olive oil over medium high heat. Add the spinach, garlic, a pinch of salt and a few grinds of pepper. Sauté until spinach has wilted, then remove from heat and transfer to a large bowl and allow to cool.
Preheat oven to 375F.
1/4 cup Pine Nuts
In a large sauté pan over medium heat, add the pine nuts and toast until golden brown and fragrant. Remove from heat and transfer to a bowl to cool.
1 cup Dill (leaves only) Zest of 1 Lemon 3 cups Feta (crumbled)
Add the pine nuts to the spinach along with the dill, lemon zest, and feta. Toss until thoroughly combined.
1 box Phyllo Dough (thawed) 1/2 cup Butter (melted)
Butter a 9x9 baking dish. Roll out the phyllo dough and line the inside of the pan with a layer of phyllo. Brush with butter and lay down another layer of phyllo, brushing it again with butter. You should lay down a total of eight layers on the bottom of the pan. Spoon half of the spinach mixture on top, then lay 3 layers of phyllo on top of the spinach, brushing each layer individually with melted butter before laying down. Add the remaining mixture, then add another three layers of phyllo, brushing each individually with melted butter. Bake for 30-45 minutes or until golden brown and bubbbling. Cool slightly before serving.