Authentic Greek Spanakopita with Feta and Mushrooms

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Fresh dill (1 tablespoon, finely chopped)
• Egg (1, beaten)
• Olive oil (1/4 cup, plus extra for brushing)
• Garlic (2 cloves, finely minced)
• Onion (1 medium, finely chopped)
• Feta cheese (1 cup, crumbled)
• Mushrooms (1 cup, finely chopped)
• Spinach (4 cups, roughly chopped)
• Phyllo pastry sheets (12 sheets)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the finely chopped onions and minced garlic, cooking until they soften and release their fragrant aroma.
3. Add the finely chopped mushrooms to the skillet, continuing to cook until they release their moisture and begin to acquire a golden brown hue.
4. Stir in the roughly chopped spinach, cooking until it wilts. Remove the skillet from the heat and allow the mixture to cool.
5. In a large bowl, combine the cooled spinach-mushroom mixture with the crumbled feta cheese, the beaten egg, finely chopped fresh dill, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
6. Brush a baking dish with olive oil. Begin layering 6 sheets of phyllo pastry, making sure to brush each sheet with olive oil before adding the next.
7. Spread the spinach-feta mixture evenly over the layered phyllo pastry.
8. Cover the filling with the remaining 6 sheets of phyllo pastry, brushing each sheet with olive oil as before.
9. With a sharp knife, score the top layer of phyllo pastry into squares or triangles, depending on your preference.
10. Bake in the preheated oven for 35-40 minutes, or until the phyllo pastry turns a beautiful golden brown and becomes crispy to the touch.
11. Remove the spanakopita from the oven and allow it to cool for a few minutes before serving.
12. Cut along the scored lines into squares or triangles and serve warm. Enjoy the authentic taste of Greece in your own home!