Spinach & Feta Spanakopita Pie

Ingredients

• 3 cups (468 g) frozen spinach, thawed
• 5 (250 g) large eggs
• 1 1/2 cups (339 g) low-fat cottage cheese, 1%
• 3 oz (85 g) feta, crumbled
• 6 medium (90 g) scallions, sliced
• 1/3 cup (12 g) fresh dill, chopped
• 2 tbsp (30 ml) fresh lemon juice
• 2 garlic cloves, minced
• a pinch of ground nutmeg
• 2 tbsp (30 ml) olive oil
• 4 (76 g) phyllo sheets, 14 x 9 inches (36 x 23cm), thawed

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Method

1. Heat the oven to 400°F (200°C). Squeeze the spinach completely dry in a dish towel; wet spinach is what makes a soggy pie.
2. Beat the eggs with the cottage cheese and feta, then fold in the spinach, scallions, dill, lemon juice, garlic and nutmeg. Spread it in a 9-inch (23cm) pie dish brushed with a little of the oil.
3. Brush each phyllo sheet with the rest of the oil and lay them over the filling one at a time, crumpling them loosely so the top ruffles. Bake for 25 minutes, until deep golden and the center no longer wobbles. Rest 10 minutes, then cut into 4 wedges.