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Ingredients
  • 2 to 3 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, rough chopped
  • 2 lbs chopped baby spinach, fresh ( or use frozen)
  • ⅓ cup chopped fresh dill
  • ⅓ cup chopped Italian parsley (or basil)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon nutmeg
  • 2 eggs
  • ¾ cup crumbled feta or goat cheese
  • 1  ¼ cups shredded gruyere or mozzerella
  • 12 sheets phyllo dough - thawed overnight in the fridge or on the counter for 3 hours.
  • 4 to 6 Tablespoons olive oil for brushing filo, or use spray olive oil ( the easiest, fastest!) or melted butter.
Steps
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