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1
Heat 15ml olive oil in large sauté pan over medium-high heat, wilt chopped spinach for 2 minutes, squeeze out excess moisture using clean kitchen towel, transfer to bowl.
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2
Fold Feta, diced onion, dill, and minced garlic into wilted spinach; beat in eggs, season with sea salt, white pepper, and nutmeg.
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3
Layer 4 phyllo sheets in 9-inch springform pan, brushing each sheet lightly with melted butter as you layer; allow sheets to overhang edges slightly.
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4
Spread spinach-Feta mixture evenly into phyllo-lined pan, fold overhanging phyllo sheets inward, layer remaining 4 phyllo sheets on top, brushing each with melted butter.
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5
Fold down edges to create neat border, brush top generously with remaining melted butter, score into 4 or 8 portions with sharp knife, bake at 190°C for 20–25 minutes until deep golden brown.
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6
Cool for 5 minutes, slice along scored lines, serve warm or at room temperature.
