1. Heat oven to 350 degrees. Pat artichokes dry with paper towels and chop; transfer to a small bowl and set aside. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Remove from heat and stir in spinach and artichokes.

2. Meanwhile, whisk eggs, half-and-half, feta, dill, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir in spinach mixture and set aside.

3. Melt remaining 4 tablespoons butter. Brush bottoms and sides of a 9" springform pan with some of the butter. Place one phyllo sheet on a clean counter with narrow edge facing you. Brush with butter, then top with a second sheet at a 45-degree angle and brush with butter. Continue layering phyllo sheets at a 45-degree angle to form a large circle with uneven edges, brushing each sheet with butter before adding another on top. Gently transfer stack to prepared pan, pressing dough flush against bottom and sides and pleating if necessary to fit. Transfer to a rimmed baking sheet, then pour egg mixture into crust.

4. Bake until center is just set, about 1 to 1 1/4 hours. Let cool in pan for 30 minutes, then carefully remove springform ring. Serve warm or at room temperature.

Source: Hannaford fresh Magazine, March - April 2018