Ingredients
For the Filling:
1½ lb (700 g) fresh spinach, chopped
1 cup crumbled feta cheese
1 medium onion, finely chopped
3 green onions, sliced
2 tbsp fresh dill, chopped (or 1 tsp dried dill)
2 tbsp fresh parsley, chopped
2 eggs, lightly beaten
3 tbsp olive oil
Salt & pepper, to taste
For the Phyllo Layers:
10–12 sheets phyllo pastry, thawed
½ olive oil, for brushing
Instructions
1. Prepare the Spinach Filling
Heat olive oil in a skillet over medium heat.
Add onions and green onions; sauté until soft (3–4 minutes).
Add spinach and cook until wilted and moisture evaporates. Let it cool slightly.
In a large bowl, combine spinach mixture with feta, dill, parsley, eggs, salt, and pepper. Mix well.
2. Assemble the Spanakopita
Preheat oven to 350°F (180°C).
Brush a 9×13-inch baking dish with melted butter or olive oil.
Layer 6 sheets of phyllo at the bottom, brushing each sheet lightly with butter or oil before adding the next.
Spread the spinach-feta filling evenly over the layered phyllo.
Cover with another 5–6 phyllo sheets, brushing each layer with butter or oil.
Brush the top sheet generously.
Using a sharp knife, score the top into squares or diamonds (do not cut all the way through).
3. Bake
Bake for 40–45 minutes, until golden brown and crisp.
Let rest for 10 minutes before slicing and serving.
Chef’s Notes & Tips
Drain spinach well: If using frozen spinach, squeeze out all excess moisture to avoid a soggy pie.