1-First Step: Mise en place and prep spinach. Thaw 1 lb phyllo dough in the fridge overnight and 1 lb frozen spinach. Squeeze spinach dry using a clean kitchen towel remove as much liquid as possible to keep filling firm. This takes 5 minutes and prevents soggy pie.

2-Second Step: Sauté the onions. Heat 2 tbsp olive oil in a skillet over medium heat. Add 2 finely chopped large onions and 3 green onions. Cook 5 minutes until soft and translucent, stirring often. Remove from heat and cool slightly. Onions build the savory base.

3-Third Step: Mix the filling. In a large bowl, combine sautéed onions, squeezed spinach, 1 lb crumbled feta, 1/2 cup chopped fresh dill, 3 beaten eggs, 1/2 tsp nutmeg, salt, and pepper. Mix thoroughly with a spoon or hands. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld this step takes 10 minutes.

4-Fourth Step: Prepare the pan and base layers. Preheat oven to 350°F. Grease a 9×13-inch pan with olive oil. Unroll phyllo, keep covered with a lightly damp towel. Layer 10 sheets in the pan, brushing each generously with olive oil or melted butter using a pastry brush. Let edges overhang slightly.

5-Fifth Step: Add filling and top layers. Spread filling evenly over base layers. Top with 10 more phyllo sheets, brushing each with oil and tucking edges into pan sides. Brush top sheet heavily for crispiness.

6-Sixth Step: Score and bake. Use a sharp knife to score top into squares or triangles without cutting through filling. Bake on middle rack 45-50 minutes until golden and crisp. If browning too fast, tent with foil after 30 minutes. Rotate pan halfway for even baking.

7-Final Step: Cool and serve. Cool 10-15 minutes in pan. For crispier results, rest overnight covered at room temp. Cut along scores. Serve warm or room temp with yogurt dip or salad. Each piece: 150 calories, 10g protein, 200mg sodium.