• Preheat oven to 375º Fahrenheit degrees.

Filling

• Heat the olive oil in a large frying pan over medium heat and cook onions for 5 minutes until onions just begin to brown. Add the garlic and cook one minute more.
• Add the spinach, oregano, salt and pepper and cook for 5 minutes.
• Remove from heat and allow to cool for 10 minutes.
• Quickly stir in the remaining ingredients making sure the egg is well incorporated.

Assemble Pie

• Keeping remaining phyllo covered with a damp cloth to prevent drying out, layer 1 sheet of pastry on the bottom of a greased 9x13 baking pan. Allow the excess to hang over the edge.
• Lightly brush the pastry with butter using a basting brush.Place the next sheet of pastry over the short side of the pan and brush with butter. Continue to alternate each layer until 6 sheets have been used.
• Spoon the filling into the pan and fold the edges over the dough. Brush with butter.
• Take the next sheet of phyllo and place it on top of the spinach mixture. Brush with butter. Continue with the remaining 3 sheets brushing with butter each time.
• Lightly cut through the phyllo dough using a sharp knife to create 12 equal pieces.
• Bake for 30 – 35 minutes until phyllo is golden brown. Remove from the oven and serve immediately.