Ingredients
2 large eggs, room temperature, lightly beaten3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry2 cups ( 8 ounces) crumbled feta cheese1-1/2 cups shredded part-skim mozzarella cheese1/4 cup chopped walnuts, toasted1-1/2 teaspoons dried oregano1-1/2 teaspoons dill weed1/2 teaspoon pepper1/4 teaspoon salt1/4 cup julienned soft sun-dried tomatoes (not packed in oil), optional1/3 cup canola oil12 sheets phyllo dough (14x9-inch size)
Preparation
Preheat oven to 375°. In a large bowl, combine eggs, spinach, cheeses, walnuts, seasonings and, if desired, tomatoes; set aside. Brush a 10-in. cast-iron or other ovenproof skillet with some of the oil; set aside.
Unroll phyllo dough. Place 1 sheet of phyllo dough on a work surface; brush with oil. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Place in prepared skillet, letting edges of phyllo hang over sides. Repeat with an additional 5 sheets of phyllo, again brushing with oil and rotating sheets to cover the skillet.
Spread spinach mixture over phyllo in skillet. Top with an additional 6 sheets of phyllo, again brushing with oil and rotating sheets. Fold ends of phyllo up over top of pie; brush with oil.
Using a sharp knife, cut into 8 wedges. Bake on a lower oven rack until top is golden brown, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
