Ingredients
20 phyllo dough sheets (1 packet usually has 40)
1kg fresh stems cleaned spinach
1/2 cup feta
2 eggs
1 cup milk
1/3 cup olive oil
1 tbsp butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper (optional)
 black sesami  seeds

 Preperation
Thaw phyllos according to the instructions on the package.
Put fresh spinach in a bowl. Sprinkle a little bit of salt. Rub spinach leaves with your fingers until wilted.
Drain excessive water. (If you're using frozen spinach, let it thaw first. Squeeze to drain excessive water. Sprinkle  salt and rub spinach leaves with your fingers. Drain excessive water once again)
Add feta, black pepper, and crushed red pepper to spinach and mix well.
In another bowl beat the eggs and add milk and olive oil. Mix well.
Grease an 8 X 11.5 pan (or in a pan that's approximately the same size with phyllo sheets)
Layer half of phyllo dough sheets in the pan by brushing every single layer generously with the egg, milk, oil mixture. On the 10th phyllo sprinkle spinach mix. Cut the 1 tbsp butter in to small pieces and sprinkle on spinach. Keep layering the rest of phyllos by brushing each layer with the mixture.
After putting down the last phyllo, pour whatever is left from the egg+milk+oil mixture on top.
Sprinkle the pie with black (nigella) seeds or sessame seeds or neither.
Bake in a preheated oven at 220c  for 30-35 minutes or until golden brown.
Wait for 10-15 minutes and then cut into square pieces. Enjoy