approx. 1 kg. of spinach (about 4 bunches), well rinsed
2 medium onions, sliced
1/4 extra-virgin olive oil
1/4 cup all-purpose flour
2 cups of milk
1/2 cup chopped fresh dill
1/2 cup grated Graviera cheese
1/2 tsp. grated nutmeg
1/2 cup crumbled Feta cheese
Pre-heated 375F oven
- Place your spinach in a sink and fill with cold water. Drain and replace water until there’s no grit or sand. Place a large pot on the stove-top filled halfway with water. Bring to a boil and add a good amount of salt and add the spinach (add in batches as the spinach wilts to fit in pot). Boil for 6-7 minutes then drain well.
- In the meantime, add your olive oil into a skillet over medium heat and the onions and a pinch of salt. Cover and allow the onions to sweat for about 5 minutes then allow to cool. Pre-heat your oven.
- Empty your well-strained spinach into the skillet (or pot if it doesn’t fit) and add the onions, flour, milk and toss. Now add the eggs, dill, grated Graviera, nutmeg and toss again. Empty into a deep baking dish and top with crumbled Feta.
- Place in your pre-heated oven (middle rack) for 35-40 minutes or until just golden-brown on top.