Spanakopita

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat and sauté the onion and green onions until soft.
3. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
4. In a large bowl, combine the cooked spinach mixture, crumbled feta, dill, parsley, beaten eggs, salt, and pepper. Mix well.
5. Brush a baking dish with olive oil. Layer half of the phyllo sheets, brushing each sheet with olive oil.
6. Spread the spinach and feta mixture evenly over the phyllo layers.
7. Layer the remaining phyllo sheets on top, brushing each with olive oil. Tuck the edges into the sides of the dish.
8. Score the top layer of phyllo into squares with a sharp knife.
9. Bake in the preheated oven for 45 minutes or until the phyllo is golden brown and crisp.
10. Remove from the oven and let cool slightly before serving.

Prep

• Thaw phyllo dough if frozen