Thaw the phyllo dough according to the instructions on the package.Thaw the spinach and drain it well in a sieve. Squeeze out as much water as possible from the spinach to prevent it from releasing too much liquid in the pie. 10 sheets phyllo dough, 600 g spinach
Preheat the oven to 180 degrees Celsius (about 350 degrees Fahrenheit) normal heat.
In a bowl, whisk the eggs together.
4 eggs
Finely chop the onion, garlic, and spring onions, and add them to the bowl with the eggs.
1 onion, 2 cloves garlic, 2 spring onions
Add lemon zest, thyme, nutmeg, salt, and pepper to the mixture, and stir it all together.
1 lemon, 1 tsp dried thyme, 1/2 tsp ground nutmeg, 1 tsp salt, Pepper
Add the well-drained spinach to the mixture and crumble the feta cheese into it. Gently fold everything together until well combined.
200 g feta cheese
Grease a springform pan of approximately 25 cm (about 10 inches) in diameter with oil. Place one sheet of phyllo dough in the bottom of the pan, making sure it covers the entire bottom and extends over the edges so that it can be folded over the pie later.
Brush the phyllo dough with oil, then place another sheet of phyllo dough on top, but this time, position it slightly offset so that you gradually create additional layers of phyllo dough around the edges. Brush with oil. Continue this process until you have used all the phyllo sheets.
1 dl olive oil
Once you have layered all the phyllo sheets in the bottom, pour the egg/spinach mixture on top. To seal the top of the pie, fold the phyllo dough over the filling, one sheet at a time. It can have a rustic appearance, and the phyllo dough can stick out a bit; this will make it extra crispy and delicious.
Once all the layers are folded in, brush the top of the pie with oil and sprinkle sesame seeds over it.
2 tbsp sesame seeds
Bake the pie in the preheated oven at 180 degrees Celsius (about 350 degrees Fahrenheit) for approximately 45 minutes, or until the pie is crispy and golden on top.