Food & Cooking Recipes Appetizers Spinach Pie 3.2 (227) 15 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 45 mins Servings: 12 This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven. Ingredients ½ cup plus 2 tablespoons olive oil 4 medium onions, chopped 6 garlic cloves, minced Coarse salt and ground pepper 6 packages frozen chopped spinach, (10 ounces each), thawed and squeezed dry 1 pound feta cheese, crumbled ½ cup grated Parmesan cheese ½ cup plain dried breadcrumbs 2 teaspoons dried dill 8 large eggs, lightly beaten 8 ounces frozen phyllo sheets, thawed and thinly sliced Directions Make the filling: In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and 2 teaspoons salt; cook until garlic is tender, 1 to 2 minutes. Transfer mixture to a large bowl; stir in spinach, feta, Parmesan, breadcrumbs, dill, 2 teaspoons salt, and 1/2 teaspoon pepper. Fold in eggs until combined. Divide mixture evenly between two 9-inch springform pans or two 9 1/2-inch deep-dish pie plates; press firmly to flatten. Make the topping: In a large bowl, gently toss sliced phyllo to separate, then toss with remaining 1/2 cup oil until coated. Divide phyllo between pies, covering the tops evenly and completely. (To freeze, cover pies tightly with plastic wrap, being careful not to flatten topping. Bake within 3 months; do not thaw first.) Preheat oven to 375 degrees. Bake until heated through and topping is golden brown, about 1 hour 15 minutes for frozen pie (30 minutes for unfrozen pie). Cook's Notes To assemble the pie, press the spinach mixture into the pans, making even layers; then cover the filling completely with phyllo dough slices. Print