1 onion, thinly sliced

2 tablespoons (30 ml) olive oil

3/4 lb (375 g) fresh spinach, chopped

1 clove garlic, finely chopped

3 eggs, lightly beaten

1 cup (250 ml) feta cheese, rinsed, drained and diced

3/4 cup (180 ml) 15% cream

6 sheets phyllo dough

1/4 cup (60 ml) butter, melted

Salt and pepper

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

In a large skillet, brown the onion in the oil. Add the spinach and garlic and sauté until the spinach has wilted. Season with salt and pepper. Drain in a sieve. Set aside.

In a bowl, combine the eggs, cheese, and cream. Add the spinach mixture. Season with salt and pepper.

On a work surface, overlay six sheets of phyllo, rotating each 1/6 of a turn and brushing each sheet with butter.

With the dough, line a 23-cm (9-inch) pie plate. Pour the spinach mixture into the pastry and fold and crumple up the dough onto the filling. Brush with butter. Bake for about 45 minutes or until the pastry is golden brown.

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