Spanakopita

Ingredients

• 16 oz frozen chopped spinach
• 8 oz feta cheese
• 2 large eggs
• ½ onion
• ¼ cup fresh dill
• ¼ cup fresh parsley
• ¼ tsp nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• 1 lb phyllo dough
• ½ cup unsalted butter
• 1 tsp olive oil

Steps

1. Thaw spinach and squeeze out as much water as possible. Finely chop the onion. Crumble the feta cheese.
2. In a large bowl, combine the squeezed spinach, crumbled feta, eggs, chopped onion, dill, parsley, nutmeg, salt, and pepper. Mix well.
3. Melt butter in a small saucepan or microwave. Unroll phyllo dough and keep it covered with a damp cloth to prevent drying.
4. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil. Lay one sheet of phyllo in the dish, brush lightly with melted butter. Repeat with half of the phyllo sheets, brushing each with butter.
5. Spread the spinach and feta mixture evenly over the phyllo layers. Top with the remaining phyllo sheets, brushing each with butter.
6. Score the top layers of phyllo into serving-sized squares or diamonds, cutting only through the top layers, not all the way through the filling.
7. Bake for 45-55 minutes, or until the phyllo is golden brown and crispy. Let cool slightly before serving.