Greek Spanakopita | Crispy Spinach-Feta Casserole

Preheat the oven to 180 °C top/bottom heat. Thoroughly wash the fresh leaf spinach, spin dry, and coarsely chop. Wash the spring onions and slice into thin rings. Peel and finely chop the garlic cloves. Rinse the fresh dill, shake dry, and chop finely.

Heat 1 tbsp of extra virgin olive oil in a large pan. Sauté the spring onions and garlic over medium heat for about 2 to 3 minutes until translucent. Add the chopped leaf spinach in batches and let it wilt until most of the moisture has evaporated. Then remove from the heat, drain well in a colander, and allow to cool slightly. Squeeze the spinach thoroughly with your hands to keep the filling nicely compact.

Crack the eggs into a bowl and whisk them. Crumble in the feta and thoroughly combine with the prepared spinach, chopped dill, 1 pinch of ground nutmeg, fine table salt, and freshly ground black pepper.