Spinach and Goat Cheese Pie

This was a casserole version of spanikopita. Plus, it combines all of my favorite ingredients into one tasty dish!

3 T. extra virgin olive oil
2 cups minced onion (about 1 large)
5 (9-ounce) packages fresh spinach
1/2 cup golden raisins
2 cups (8 ounces) crumbled goat cheese
1/3 cup pine nuts, toasted
1/2 t. kosher salt
1/4 t. ground black pepper
12 sheets frozen phyllo dough, thawed
Cooking spray

Preheat oven to 400°.

Heat 3 tablespoons of oil in a large pan over medium heat. Add onion to the pan; cook 5 minutes or until browned, stirring occasionally. Add spinach, 1 bag at a time; cook 3 minutes or until spinach wilts, stirring frequently. Add additional olive oil as needed. Simmer spinach mixture 20 minutes or until liquid evaporates. Stir in raisins. Remove from heat; cool completely. Stir in cheese, nuts, salt, and pepper.

While the spinach simmers, prepare the phyllo dough. Press 1 phyllo sheet into the bottom and up the sides of a 13 x 9–inch baking dish coated with cooking spray (cover remaining dough to keep from drying); lightly coat phyllo with cooking spray. Repeat procedure with 7 phyllo sheets. Spread spinach mixture in an even layer onto phyllo. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Repeat procedure with the remaining 3 phyllo sheets. Place phyllo layer over spinach mixture; tuck in sides to enclose spinach fully. Remember that the phyllo sheets do not have to be perfect—the pie will have a more natural, rustic look to it regardless of how carefully you layer the sheets!
Bake at 400° for 30 minutes. Remove from oven; let stand 15 minutes before serving.