Spinach and Three Cheese Pie with Filo Pastry

Ingredients:

Spinach and cheese filling

• 0.5 cups pine nuts
• 30 g unsalted butter
• 1 tbsp. l. olive oil
• 2 onions, diced
• 2 cloves garlic, crushed
• 3 x 560g packages frozen chopped spinach, thawed and squeezed out
• 4 large eggs, lightly beaten
• 2 cups crumbled feta
• 1 cup ricotta
• 0.5 tbsp. grated parmesan
• 1 tbsp freshly ground black pepper
• 2 teaspoons coarse salt
• A pinch of nutmeg
• Cooking spray or butter to grease the pan

Filo dough

• 8 sheets frozen phyllo dough, thawed
• 3 tbsp unsalted butter, melted
• 2 tsp za'atar (if you can't find it, substitute with sesame seeds)

Preparation:

1. Preheat oven to 375°F (190°C). Spray a 12x9 inch (32x22 cm) baking dish with cooking spray or grease with butter.
2. Spinach and cheese filling:
   
   In a large, dry skillet over medium heat, lightly toast the pine nuts. Set aside. In the same skillet, melt the butter and olive oil. Add the onion and cook until translucent, about 10 minutes. Add the garlic and cook for 2-3 minutes. Add the spinach. Cook until all the water has evaporated, about 5 minutes. Remove from heat and let cool.
3. In a large bowl, combine the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt, and nutmeg. Add the spinach and toss to distribute evenly. Transfer to a baking dish, pressing into an even layer.
4. Dough:
   
   Place the phyllo sheets over the filling, brushing each sheet with melted butter. Fold the edges in and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55-60 minutes.