Healthy Crockpot Greek Spinach Pie

• 2 lbs fresh spinach
• 1 cup feta cheese, crumbled
• 3 large eggs, beaten
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1/4 tsp ground nutmeg
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 sheets phyllo dough, thawed

1. Rinse the fresh spinach leaves thoroughly to remove any dirt, and then pat them dry with paper towels.
2. Chop the spinach roughly and set aside.
3. In a large mixing bowl, combine the crumbled feta cheese with the beaten eggs.
4. Add the finely chopped onion and minced garlic into the feta and egg mixture.
5. Stir in the chopped fresh dill and fresh parsley to the bowl.
6. Season the mixture with dried oregano, ground nutmeg, salt, and black pepper.
7. Pour in the olive oil and mix everything until well combined.
8. Fold in the chopped spinach into the mixture, making sure it's evenly distributed.
9. Carefully lay out a sheet of the thawed phyllo dough on a flat and clean surface, keeping the rest covered with a damp cloth to prevent drying out.
10. Brush the phyllo sheet lightly with olive oil, and then layer another sheet on top, repeating the oil brush. Do this until you have a stack of 5 oiled sheets.
11. Line the bottom of the crockpot with the stacked phyllo sheets, allowing the edges to hang over the sides.
12. Pour the spinach and feta mixture into the crockpot on top of the phyllo dough.
13. Cover the filling with another 5 sheets of phyllo, oiling each sheet as before and tucking any overhanging dough to create a sealed top.
14. Cover the crockpot and cook on low for 3 to 4 hours, or until the phyllo dough is golden brown and the filling is set and cooked through.
15. Once done, carefully uncover the crockpot and let the pie stand for about 5 minutes.
16. Gently transfer the pie from the crockpot to a cutting board using the overhanging phyllo as handles.
17. Slice the Greek spinach pie into wedges and serve warm.