- Olive oil for sautéing
- 2-3 16 oz packages of frozen spinach thawed OR fresh spinach lightly sautéed/wilted
- 1 medium yellow onion finely chopped or grated
- 3 spring onions/scallions finely chopped
- 1 pack fresh dill chopped
- 4 eggs
- 1-2 8-ounce packets of feta (block not crumbled)
- 1 packet phyllo dough defrosted in fridge the night before
- 1 1/2 teaspoon salt
- 1/2 stick of butter
Preheat oven to 350
1. Grate onion, chop scallions and sauté in olive oil just a few minutes (2 minutes). Remove from heat and set aside
2. In same pan add washed spinach until just wilted about 3 minutes (may need to add more olive oil). Let cool. Then put in colander with bowl underneath and allow any excess water to drain out. Squeeze any excess water out that remains. IF using frozen spinach make sure to defrost and squeeze as much water out of it as you can using a cheese cloth or paper towel.
3. Mix the spinach and onion and scallions together in a large bowl. Add 4 eggs, salt, feta, and chopped dill. Combine well. Set aside
4. In saucepan melt 1/2 stick -1 stick of butter
5. Gently roll out Phyllo dough on counter that you have defrosted overnight. Use a damp kitchen towel or cheese cloth to cover so it doesn’t dry out too quickly
6. In a deep 9 by 13-inch baking pan or Pyrex dish begin laying down the Phyllo sheets 2 by 2 buttering each 2-sheet layer with a pastry brush as you go. So not pour the butter on. Just brush it gently. Continue this process until you have used 1/2 of the phyllo sheets. About 10-12 sheets depending on the size of your package
NOTE: If you have a bigger baking dish or Pyrex dish than 9 by 13 that will work well also.
7. Spoon all of the spinach and feta filling on top of phyllo dough into baking dish. Distributive evenly, covering all of the phyllo.
8. Place remaining phyllo sheets on top of the spinach and feta mixture 2 by 2 once again and buttering each 2-sheet layer as you go until all phyllo sheets have been used. Use whatever butter is left on the top layer of the phyllo sheets.
9. Carefully score the spanakopita before baking, as the phyllo will crumble into pieces if you try to cut it after it has cooked. When scoring take great care not to rip the sheets of phyllo as they are very fragile.
10. Place spanakopita in a preheated 350 degree oven
11. Bake for 1 hour - check at 45 minutes as every oven is different. The spanakopita should be golden and crunchy on top and the bottom layers should also be crunchy. If the bottom layers seem like they are too soft after one hour, place back in oven COVERED with aluminum foil for another 15 minutes.
12). Let cool for 10 minutes. Serve and enjoy. :)