Byrek me Spinaq (Albanian Spinach Pie)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped yellow onion and cook for 5 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Add the chopped spinach to the skillet. Cook, stirring occasionally, for 5-7 minutes, until the spinach has wilted and most of the liquid has evaporated. Remove from heat and let cool slightly.

Once cooled, transfer the spinach mixture to a bowl. Stir in the crumbled feta cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to combine.

Lay out one sheet of phyllo dough in the prepared baking dish, letting the excess hang over the sides. Brush lightly with olive oil. Repeat with 5 more sheets of phyllo, brushing each with olive oil, layering them on top of each other.

Spread the spinach and feta filling evenly over the layered phyllo dough. Top with the remaining 6 sheets of phyllo dough, brushing each sheet with olive oil as you layer them.

Fold the overhanging phyllo dough inwards to create a neat edge. Brush the top layer generously with olive oil. Score the top of the pie into serving-sized squares, but do not cut all the way through.

Bake for 35-40 minutes, or until the top is golden brown and crispy. Let the Byrek me Spinaq cool for 10 minutes before slicing and serving.