Spanakopita

Serves 4

Ingredients

• 20 oz (2 packages) frozen chopped spinach
• 8 oz feta cheese
• 1 medium yellow onion
• 3 garlic cloves
• 2 large eggs
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 3 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 16 sheets (about 1 lb package) phyllo dough sheets
• 1/2 cup (1 stick) unsalted butter

Instructions

1. 1Thaw the frozen spinach completely in a colander. Squeeze out as much liquid as possible using your hands or a clean kitchen towel. Set aside.
2. 2Preheat oven to 375°F (190°C).
3. 3Finely chop the onion and mince the garlic cloves.
4. 4Heat olive oil in a large skillet over medium heat. Add onion and cook 4–5 minutes until soft and translucent.
5. 5Add minced garlic and cook 1 minute more until fragrant. Remove from heat and let cool slightly.
6. 6In a large mixing bowl, crumble the feta cheese. Add the squeezed spinach, cooked onion-garlic mixture, chopped dill, chopped parsley, olive oil, salt, and pepper.
7. 7Beat the eggs in a small bowl, then stir them into the spinach mixture until everything is evenly combined. Taste and adjust seasoning if needed. Set filling aside.
8. 8Melt the butter in a small saucepan or microwave. Brush a 9×13-inch baking dish lightly with melted butter.
9. 9Lay one phyllo sheet in the bottom of the dish and brush lightly with butter. Repeat with 7 more sheets, brushing each layer with butter. (Keep remaining phyllo covered with a damp towel to prevent drying.)
10. 10Spread the entire spinach-feta filling evenly over the phyllo base.
11. 11Top with the remaining 8 phyllo sheets, brushing each one with melted butter as you layer them. Tuck any overhanging edges into the sides of the dish.
12. 12Brush the top layer generously with butter. Using a sharp knife, score the top few layers into 12 squares or diamonds without cutting all the way through the filling.
13. 13Bake on the center rack for 40–45 minutes until the phyllo is deep golden brown and crisp.
14. 14Remove from oven and let cool 10 minutes before slicing along the scored lines. Serve warm or at room temperature.