Crispy Phyllo Pastry with Spinach

Let the phyllo dough thaw according to the package instructions

Meanwhile, prepare the filling

Wash the spinach leaves, drain and transfer them to a pan (reserve some for decoration)

Cover and cook for 3-4 minutes, or until they wilt

Let it cool and squeeze out as much liquid as possible (discard the liquid)

Place it on a plate and chop coarsely with a sharp knife

In another pan, heat 3 tablespoons of olive oil and sauté the onion until transparent

Add the spinach and season with nutmeg, salt, and pepper

Cook for 2 minutes, or until the liquid that forms in the pan evaporates

Remove from heat, add the cheese, pine nuts, and parsley

Check the seasoning and let it cool

Preheat the oven to 175°C (moderate)

Melt the butter and the remaining olive oil and grease a 28cm tart mold with part of that mixture

Cover a clean surface with a cloth, roll out the phyllo dough on top of it, and cover it with another cloth, so it doesn't dry out

Dip each sheet in the melted butter and olive oil mixture quickly and place one by one into the tart mold, leaving the excess outside, until you form six layers of phyllo

Place the spinach filling inside and cover the tart with two more sheets

Turn the excess pastry over the top, pressing gently with your hands

Cut the remaining dough into wide strips 5cm long and shape them into flowers

Arrange them on top of the tart to completely cover it

Brush with the remaining butter mixture and bake for 50-60 minutes, or until golden brown

Remove from the oven, let it cool slightly, and serve decorated with spinach leaves