Spinach, Feta and Egg Pie

Filling: In skillet, heat oil over medium heat; cook garlic and onion, stirring occasionally, until softened, about 3 minutes. Transfer to large bowl.

In 3 batches, rinse spinach and shake off excess water. In large saucepan over medium-high heat, cover and cook spinach, in 3 batches, with just the water clinging to leaves and stirring once, until wilted, about 3 minutes. Drain in sieve; firmly squeeze out liquid. Add to onion mixture along with feta, eggs, dill, parsley, green onions, salt and pepper; mix well. Set aside.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. For each sheet, brush lightly with butter; sprinkle with 1 tsp (5 mL) of the bread crumbs. Fold lengthwise into thirds. Brush top with butter.

Arrange sheets, butter side up and edges overlapping, like spokes of wheel on ungreased pizza pan or rimless baking sheet, overlapping ends in centre of pan and leaving 8-inch (20 cm) overhang over edge of pan.

Sprinkle remaining bread crumbs in 8-inch (20 cm) circle in centre of phyllo. Spread filling over bread crumbs. Starting with last phyllo sheet placed on pan, pull each overhang up over filling. Roll ends back slightly to expose filling in centre.

Bake in 375°F (190°C) oven until golden, about 30 minutes. Let stand for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 4 hours.) Cut into wedges.