Spanakopita.

Ingredients:

For the filling:

• 1 lb (450g) fresh spinach (or 1 lb frozen spinach, thawed and drained)
• 1 small onion, finely chopped
• 2-3 green onions, finely sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 8 oz (225g) feta cheese, crumbled
• 2 large eggs, lightly beaten
• 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• ¼ tsp ground nutmeg (optional)

For the pastry:

• 1 package phyllo dough (usually 16 oz or 454g), thawed
• ½ cup (1 stick) melted butter or olive oil for brushing the dough

Instructions:

1. Prepare the filling:

1. If using fresh spinach, wash and chop it, then wilt it in a pan over medium heat with a pinch of salt. Let it cool and squeeze out any excess liquid.
2. In a large pan, heat olive oil over medium heat and sauté the onion and green onions until softened, about 5 minutes. Add the minced garlic and cook for another minute.
3. Remove from heat and stir in the spinach, crumbled feta, beaten eggs, dill, parsley, nutmeg (if using), salt, and pepper. Mix well and set aside.

2. Preheat the oven:

• Preheat your oven to 350°F (175°C).

3. Prepare the phyllo dough:

1. Thaw the phyllo dough according to package instructions. Keep it covered with a damp kitchen towel to prevent it from drying out while you work.
2. Lightly grease a 9×13-inch baking dish with butter or olive oil.

4. Assemble the spanakopita:

1. Place one sheet of phyllo dough into the baking dish and brush it with melted butter or olive oil. Repeat this process, layering and brushing each sheet with butter or oil, until you have 6-8 layers.
2. Spread the spinach and feta filling evenly over the phyllo layers.
3. Continue layering phyllo sheets on top of the filling, brushing each with butter or oil. Add another 6-8 layers.
4. Once all the phyllo is layered, use a sharp knife to lightly score the top layers into squares or triangles to make slicing easier after baking.

5. Bake the spanakopita:

• Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden and crisp.

6. Cool and serve:

• Let the spanakopita cool for 10-15 minutes before slicing and serving.

Enjoy your Spanakopita! It’s delicious warm or at room temperature, making it great for a party, picnic, or family meal.