Greek Lenten Spinach Pie

2 lbs. spinach, washed, or 2 10 oz. bags spinach
4 T olive oil
1 - medium onion, chopped
2 - large cloves garlic, minced
1/4 t crushed fennel seeds
0 - salt and pepper to taste
2 T fresh parsley, finely chopped
2 T fresh dill, finely chopped
1 T flour
1/2 t sugar
1/8 t freshly grated nutmeg
12 - sheets phyllo dough, thawed according to package directions

Bring a large stockpot filled with salted water to a boil over high heat. Working in two batches, add the spinach and blanch for 2 to 3 minutes, or until just wilted. Using tongs or a large slotted spoon, transfer to a colander.

Rinse under cold running water and drain, squeezing out as much liquid as possible. Transfer to a cutting board and coarsely chop. Set aside.

In a large skillet, heat 2 tablespoons of oil over medium-low heat. Add the onion and garlic and cook, until softened,a bout 10 minutes. Add the chopped spinach and fennel and season lightly with salt and pepper. Increase the heat to medium and cook until the moisture released from the spinach has evaporated, 7 to 10 minutes. Add the parsley, dill, flour, sugar, and nutmeg. Cook, stirring constantly, for 2 minutes. Season with additional salt and pepper as necessary. Set aside to cool.

Preheat the oven to 375°F. Lightly grease the bottom and sides of a 10-inch round cake pan or straight-sided tart pan. Working quickly, arrange a sheet of phyllo dough in the pan, pressing lightly against the bottom and sides, leaving the excess dough to drape over the sides. (As you work, keep remaining phyllo sheets covered with a damp kitchen towel to retain their moisture.) Except for the overhanging dough, brush the dough evenly with 1/2 teaspoon of the remaining oil. Layer, then oil, 5 more sheets in this manner, placing each sheet slightly crosswise to the one below.

After the sixth layer is in place, spoon the cooled spinach mixture into the pie, spreading with the back of the spoon to make a smooth surface. Repeat the layering process with the remaining 6 sheets of phyllo. Trim excess pastry, leaving about 1 1/2 inches of pastry extending beyond the rim of the pan. Brush the excess edge of the pastry with water, then roll inwards to form a border around the rim of the pie and brush with oil. Bake for 35 to 40 minutes, or until the top of the pie is golden and crisp. Serve warm.

VARIATION: Substitute one-third of the spinach with escarole, curly endive, kale, dandelion greens, or any other bitter greens.

From Mediterranean Vegan Kitchen