Crispy Chickpea & Spinach Spanakopita with Lemon-Dill Yogurt Sauce

Ingredients

• 2 cans chickpeas, 15 oz, drained and rinsed
• 6 cups fresh spinach, roughly chopped
• 5 tablespoons extra virgin olive oil, divided
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons fresh dill, chopped, divided
• 2 tablespoons fresh mint, chopped
• 1 cup feta cheese, crumbled
• 2 large eggs, lightly beaten
• 8 sheets phyllo dough, thawed if frozen
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon nutmeg, freshly grated
• 3/4 cup Greek yogurt, plain, full-fat
• 2 tablespoons lemon juice, fresh
• 1 teaspoon lemon zest

Instructions

1. 1

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté diced onion for 5 minutes until softened.

2. 2

   Add minced garlic and cook for 1 minute until fragrant. Add spinach in batches, stirring until completely wilted (about 4-5 minutes total).