A gorgeous phyllo spinach pie recipe that is so delicious.
Preheat your oven to 375F.
Place the olive oil, onion, and garlic in a large pan and fry for 5 minutes over a medium heat until the onions are soft.
Add the spinach and cover for a few minutes until the spinach wilts. Remove the lid, stir and drain any excess liquid. Set aside to cool in a large bowl.
Mix in ricotta, egg and nutmeg. Season with salt and pepper. Stir until well combined.
Butter a round 9 inch cake pan.
Place phyllo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel.
Using a pastry brush, brush 1 sheet of phyllo at a time with butter. Place a sheet of phyllo, butter-side up, into the base of the pan, allowing the edges to overhang. Repeat with the remaining phyllo sheets, turning each sheet slightly to cover the base and buttering between layers. Keep one sheet aside.
Pour in your spinach mixture. Crumble 1 buttered phyllo sheet on top and fold over the edges to enclose.
Bake in oven for 40-45 minutes or until the pastry is golden and the filling is set.