Spanakopita

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly brush a 9x13 inch baking dish with olive oil. Keep the thawed phyllo dough covered with a damp towel to prevent it from drying out.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the chopped spinach in batches, cooking just until wilted. Remove from heat and drain any excess liquid thoroughly.

3. 3

   In a large bowl, combine the drained spinach mixture, crumbled feta cheese, beaten eggs, and fresh dill. Mix well.

4. 4

   Lay one sheet of phyllo dough in the prepared baking dish and brush it lightly with olive oil (or melted butter). Repeat this process until you have layered half of the phyllo sheets.

5. 5

   Spread the spinach and feta filling evenly over the layered phyllo dough.

6. 6

   Top with the remaining phyllo sheets, brushing each sheet lightly with oil. Roll up the overhanging edges to seal. Score the top layers into squares with a sharp knife, and bake for 40-45 minutes until the top is golden brown and flaky.