Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 1 small butternut squash (, halved, seeded, sliced into half-moon rounds)
  • 2 yellow onions (, each onion cut into 6 wedges)
  • kosher salt and fresh pepper (, to taste)
  • 3 sprigs of thyme
  • 3 garlic cloves (, chopped)
  • 2 cans ((13.5-ounces each) spinach, well drained, pat dry with paper towel)
  • 3 eggs (, lightly beaten)
  • 1/2 teaspoon ground nutmeg
  • 1 cup crumbled feta cheese
  • butter for dish
  • 20 phyllo sheets (, thawed)
  • 6 tablespoons butter (, melted)

Instruction

  • Preheat oven to 375.
  • Butter a 13x9 baking dish and set aside.
  • Heat olive oil in a dutch oven over medium heat.
  • Add onions and butternut squash.
  • Season with salt and pepper and add thyme.
  • Lower heat to medium-low, cover and cook, stirring occasionally, for 15 to 20 minutes, or until squash is tender.
  • Remove lid and discard thyme sprigs.
  • Add garlic.
  • Stir in spinach and continue to cook for 3 minutes.
  • In the meantime combine beaten eggs, nutmeg and feta cheese in a mixing bowl.
  • Remove squash mixture from heat and taste for salt and pepper; adjust accordingly and let stand 5 minutes.
  • Stir in egg mixture; set aside.
  • Unfold phyllo sheets.
  • Place a phyllo sheet in the bottom of the prepared baking dish.
  • Brush with melted butter.
  • Top with nine more sheets, brushing each sheet with melted butter before adding the next.
  • As you work, keep the unused stack of phyllo sheets covered so they don't dry up.
  • Spread squash and spinach mixture over phyllo in dish.
  • Top with remaining 10 phyllo sheets, brushing each sheet with melted butter, including the top sheet.
  • Bake for 35 to 40 minutes, or until top is browned and flaky.
  • Let stand 10 minutes.
  • Cut and serve.