Authentic Greek Spanakopita

Ingredients

• Butter (1/2 cup, melted)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Fresh dill (2 tablespoons, chopped)
• Egg (1, beaten)
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Feta cheese (1 cup, crumbled)
• Spinach (1 lb, fresh or frozen)
• Phyllo pastry sheets (12 sheets)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the spinach. If using fresh, wash thoroughly and remove any tough stems. If using frozen, thaw it first and squeeze out any excess moisture.
3. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant.
4. Add the prepared spinach to the skillet, cooking until it wilts. Remove the skillet from the heat and allow the mixture to cool.
5. In a separate bowl, combine the cooled spinach, crumbled feta cheese, beaten egg, chopped fresh dill, salt, and pepper. Stir until well combined.
6. Brush your baking dish with some of the melted butter.
7. Begin layering your dish. Place half of the phyllo pastry sheets in the dish, brushing each individual sheet with melted butter as you go.
8. Spread the spinach and feta mixture evenly across the buttered phyllo sheets.
9. Layer the remaining phyllo sheets on top, brushing each with melted butter as before.
10. Brush the final top layer with the rest of the melted butter.
11. With a sharp knife, lightly score the top layer of phyllo into squares or triangles, depending on your preference.
12. Bake the dish in your preheated oven for 35-40 minutes. The spanakopita should turn a beautiful golden brown and have a crispy texture.
13. Allow the dish to cool for a few minutes after removing it from the oven.
14. Serve warm, cutting portions along the scored lines.