Start by sauteing your garlic and onion in the olive oil over medium heat on the stove. When both start to become translucent, about 2-3 minutes, remove them from the stove and allow them to cool.
While your sauteed mix is cooling, combine together the spinach, eggs, and feta cheese in a medium bowl. Then stir int the sauteed ingredients as well as any optional seasonings.
To assemble the pie for baking, we will be layering half of the phyllo sheets, adding the spinach mix and then topping with the remaining phyllo sheets once again layering them. Every time that you layer your phyllo sheets, be sure to brush additional olive oil between the sheets. So, start by lining the baking dish with a phyllo sheet and brushing that sheet with olive oil then place the next sheet on top of the brushed with oil sheet. Repeat this process until you have layered half of your phyllo sheets (4-5).
Next, top those layered phyllo sheets with the spinach filling and repeat the phyllo sheet layering process over the filling until all of your phyllo sheets have been used up.
Bake this for 35-40 minutes or until it begins to brown.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!