Spinach & Myronia Phyllo Tart (Spanakopita Galette)

Preheat oven to 375°F (190°C).

If making homemade phyllo, prepare the dough according to your recipe. Otherwise, thaw store-bought phyllo.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Add spinach, myronia, and kafkalithres (if using) to the skillet. Cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly.

In a bowl, whisk together eggs, crumbled feta cheese, chopped dill, salt, and pepper.

Add the cooled spinach mixture to the egg and feta mixture. Stir to combine.

On a baking sheet lined with parchment paper, layer the phyllo dough. If using homemade, roll out a large circle. If using store-bought, layer 3 sheets, brush with olive oil, then layer the remaining 3 sheets.

Pour the spinach and feta filling onto the center of the phyllo dough, leaving a 2-inch border.

Fold the edges of the phyllo dough over the filling, pleating as needed to create a rustic galette shape.

Brush the phyllo crust with the remaining olive oil.

Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.

Let cool slightly before slicing and serving.