Greek Spinach and Feta Pie (Spanakopita)

Ingredients

• 1 lb fresh spinach (or 10 oz frozen, thawed and squeezed dry)
• 8 oz (225g) feta cheese, crumbled
• 2 eggs, beaten
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped (or 1 tbsp dried)
• 2 tbsp olive oil
• Salt and black pepper
• 12 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted (for brushing)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.

2. 2

   Wilt spinach in a hot pan with olive oil. Squeeze out all excess moisture — this step is critical.

3. 3

   Combine squeezed spinach, crumbled feta, eggs, onion, garlic, and dill. Season with pepper (feta is salty, so taste before adding salt).

4. 4

   Layer 6 sheets of phyllo in the baking dish, brushing each sheet generously with melted butter before adding the next.

5. 5

   Spread the spinach-feta filling evenly over the phyllo.

6. 6

   Layer remaining 6 sheets of phyllo on top, again brushing each with butter.

7. 7

   Score the top layers into squares or diamonds with a sharp knife (do not cut all the way through).

8. 8

   Bake 40-45 minutes until deeply golden and crisp. Rest 10 minutes before cutting and serving.