Ingredients

• For the Spinach and Feta Filling
• 16 oz frozen chopped spinach, thawed and well-drained
• 1 bunch flat-leaf parsley, finely chopped
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 4 eggs
• 10.5 oz feta cheese, crumbled
• 2 tsp dried dill weed
• Freshly-ground black pepper
• For the Crust
• 1 16 oz package phyllo dough
• 1 cup olive oil, more if needed

Directions

• Preheat the oven to 325 degrees F.
• Before you begin mixing the filling, be sure the spinach is very well drained, and squeeze out any excess liquid by hand.
• To make the filling: In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
• Unroll the phyllo sheets and place them between two slightly damp kitchen cloths.
• Prepare a 9" X 13" baking dish like this one. Brush the bottom and sides of the dish with olive oil.
• To assemble the spanakopita: Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo is used up.
• Now, evenly spread the spinach and feta filling over the phyllo crust. Top with two more sheets, and brush with olive oil.
• Continue to layer the phyllo sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
• Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut Spanakopita only part-way through into squares, or leave the cutting to later.
• Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve.

Notes

• Tips for working with Phyllo Dough:
• Thaw phyllo dough properly; too much moisture will make the dough or sheets sticky and hard to manage. When thawing, do not remove the phyllo from the package, place it in the fridge 12-14 hours before using.
• Place phyllo dough sheets between two clean and slightly damp kitchen towels
• Place phyllo sheets in between two clean and slightly damp paper towels. This will keep them from tearing too much as you are working to assemble spanakopita.

Photos