soooo delicious! I had to make modifications though, because I had pâte feuilletée instead of philo. And used fresh baby spinach. I crushed 2 cloves of garlic and marinated them in 1/3 cup olive oil, added a pinch of salt and a good dose of black pepper, which I let sit while the onion, cheeses and eggs were cooking (added the 3 beaten eggs at very last minute. Brushed a pie tin with the marinated garlic, laid the pâte inside, brushed the pie shell with olive oil garlic also. Then I layered thick layer of spinach, brushed with the marinated garlic mixture, spread cheese filling sparingly, and made 3 additional levels of spinach and cheese with most of the cheese on the top layer. I brushed marinated garlic on the overhanging pie shell, folded the excess pie shell over the pie, and brushed the underside of that as well, since I couldn't add oil to the individual filo sheets. It was extraordinary.

Great, easy delicious. Made it in several smaller pies and it was to die for.