Quick Spanakopita

3 Tbsp olive oil
1 large onion, finely choppped
3 garlic cloves, minced
1 lb baby spinach
1 large egg
1/4 c fresh flat leaf parsley, finely chopped
1/4 c fresh dill, finely chopped
6 oz feta cheese, crumbled
1 1/2 tsp coarse salt
1/4 tsp fresh ground pepper
10 sheets phyllo dough, thawed if frozen
1 stick unsalted butter, melted

Preheat oven to 350

Heat oil in a large skillet over medium heat. Add onion, and cook until softened, about 8 min. Add garlic, and cook, stirring, 1 min. Gradually add spinach, and cook, stirring often, until wilted, about 5 min. Transfer to a bowl. Stir in egg, herbs, feta, salt, and pepper.

Lay 1 sheet of phyllo on a parchment lined baking sheet (cover the remaining phyllo with a damp towel), and brush with butter. Repeat twice. Spread spinach mixture on center. Top with 3 more buttered sheets. Fold in sides. Butter remaining 4 sheets; crumple over top. Bake until dark golden, about 40 min.