1 large onion, chopped
2 garlic cloves, minced
2 - 10oz frozen spinach, defrost & squeeze to remove as much liquid as possible
1 cup ricotta cheese
½ cup crumbled feta cheese
1 tablespoon The Spice Apothecary’s Gyro Seasoning
1 teaspoon kosher salt
Sprinkle of nutmeg
2 tablespoons of butter
8 sheets phyllo
1 tablespoon olive oil
Saute onions in 1 tablespoon olive oil until softened, add garlic and cook 2 minutes more. Cool slightly.
Combine spinach, onion mixture, cheese, eggs, Gyro Seasoning, salt and nutmeg in a bowl and mix well.
Melt 2 tablespoons of butter. Brush pie dish with butter, add one sheet of phyllo and brush with butter. Add another sheet, brush with butter and continue with 4 more sheets layered & brushed in the pie dish.
Add in filling, top with one sheet of phyllo, brush with butter and repeat 4 more times. Tuck the edges in and brush with any remaining butter.
Cover and bake for 45 minutes at 350 degrees. Uncover and bake another 8-10 minutes until the top is lightly browned.
Let sit approximately 10 minutes before serving.