Ingredients:
For the Filling:
1 lb (450g) fresh spinach, washed and chopped (or 10 oz frozen spinach, thawed and drained)
1 small onion, finely diced
3-4 green onions, finely chopped
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup fresh dill, chopped (or 2 teaspoons dried dill)
2 tablespoons fresh parsley, chopped
8 oz (225g) feta cheese, crumbled
2 large eggs, lightly beaten
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
For the Phyllo Dough:
10-12 sheets of phyllo dough, thawed (store-bought or homemade)
1/2 cup (115g) butter, melted (or olive oil for brushing)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (or similar-sized) baking dish with butter or olive oil.
Prepare the Spinach Filling:
Heat the olive oil in a large skillet over medium heat. Add the diced onion and green onions, and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute.
Stir in the fresh spinach (if using fresh) and cook until wilted, about 4-5 minutes. If using frozen spinach, simply stir it into the skillet until warmed through. Season with salt, pepper, and nutmeg.
Remove from heat and let the spinach cool slightly.
In a large bowl, combine the cooked spinach mixture, dill, parsley, crumbled feta cheese, and beaten eggs. Mix well to combine.
Assemble the Spanakopita:
Place one sheet of phyllo dough in the bottom of the prepared baking dish and brush lightly with melted butter (or olive oil). Repeat with 5-6 more sheets of phyllo, brushing each layer with butter. Make sure to cover the phyllo with a damp kitchen towel as you work to prevent it from drying out.
Spread the spinach and feta filling evenly over the layered phyllo.
Place another sheet of phyllo dough over the filling, brush with butter, and repeat with the remaining 4-5 sheets of phyllo, brushing each layer with butter.
Bake the Spanakopita:
Using a sharp knife, score the top layer of phyllo into squares or diamonds to make cutting easier after baking.
Bake the spanakopita in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crispy.
