INGREDIENTS:2 Tbsp. olive oil
3 medium onions, chopped
½ tsp. salt
3 10-oz. packages frozen chopped spinach, thawed
6 large eggs, beaten
1 lb. feta cheese, coarsely crumbled
2 carrots, peeled and coarsely grated
1 cup chopped pecans
¼ cup dry seasoned breadcrumbs
1 Tbsp. dried dill
½ tsp. ground nutmeg
6 Tbsp. butter, melted
8 sheets phyllo dough, thawed DIRECTIONS:In large skillet, heat oil over medium heat. Add onions and salt and cook, stirring occasionally, until soft and lightly golden, 10-15 minutes.
Meanwhile, drain spinach very well. Transfer to large bowl and add eggs, feta, carrots, pecans, breadcrumbs, dill and nutmeg. Stir in cooked onions and mix until very well combined.
Heat oven to 375°F. Butter a 9-inch pie plate. One at a time, butter sheets of phyllo and use to line pie plate, arranging in pinwheel-like design so half of each sheet fills the bottom of pie plate and other half overhangs edges of plate. Phyllo should overhang all around edges.
Fill phyllo-lined pie plate with spinach mixture; fold ends of phyllo up and over to seal filling. Brush top generously with melted butter and bake 1 hour, rotating at least once until top is golden brown and filling is set. Cool at least one hour before serving. SERVINGS:8 servings From: PHOTO CREDIT:Photo Credit: GEORGIA PECAN COMMISSION