Albanian Vegetable Pie

Preheat the oven to 350°F (175°C). Prepare a 9-inch round or rectangular baking dish by lightly brushing the bottom and sides with olive oil.

Heat the remaining olive oil in a large skillet over medium heat. Add the chopped spinach and green onions, stirring frequently until the spinach is wilted and any excess moisture has evaporated, about 5-7 minutes.

Remove the spinach mixture from heat and let it cool for 2-3 minutes. Stir in the diced feta cheese and salt until well combined.

In a small bowl, beat the eggs together, then add them to the spinach and feta mixture, stirring gently to distribute evenly throughout.

Layer 6-8 sheets of filo dough on the bottom of the prepared baking dish, brushing each sheet lightly with olive oil and allowing them to overlap slightly. Some overhang beyond the dish edges is normal.

Spread the spinach and cheese filling evenly over the filo base, pressing gently to compact it.

Layer the remaining filo sheets on top of the filling, again brushing each with olive oil. Fold any overhanging filo edges up and over the top to create a sealed pie.

Using a sharp knife, score the top layer of filo in a diamond or square pattern, cutting partway through but not all the way to the filling. This helps the pie cook evenly and makes serving easier.

Bake in the preheated oven for 30-35 minutes until the top is golden brown and crispy.

Remove the pie from the oven and let it cool for 5 minutes before serving. Cut along the scored lines and serve warm.