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Recipe1M+
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Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
Electric butter churn — artisan butter from cream in minutes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
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Dramatic black salt — visual contrast on light foods, cocktail rims
Black pyramid flakes — dramatic finishing salt for light dishes
Electric butter churn — artisan butter from cream in minutes
French-engineered grinding mechanism — lifetime pepper mill
Ceramic mechanism grinds wet and dry salt without corroding
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preheat the oven to 375 degrees f. in a large frying pan over medium heat, melt the 2 tablespoons of the butter. add the onions and a large pinch of salt and cook, stirring occasionally, until golden brown, about 8 minutes. transfer to a mixing bowl. add the eggs, parmesan, bread crumbs, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the bowl with the onions and whisk to combine. add the defrosted spinach to a colander and press out as much liquid as possible. transfer the spinach to the bowl with the onion mixture, add the feta, and gently mix with your hands to combine. butter a 9-inch pie dish. line the pie dish with filo, brushing each sheet with melted butter. the ends should hang over the sides. spoon the spinach mixture into the middle of the filo. fold the edges up and over the top to seal in the filling. brush or drizzle the top with melted butter. bake until golden brown and the filling is set, about 1 hour. let cool to room temperature before serving.