Spanakopita

Ingredients

• Phyllo pastry sheets (1 package (about 1 pound))
• Olive oil (1/2 cup, divided)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Fresh spinach (10 ounces, chopped (can use frozen, thawed, and drained))
• Feta cheese (8 ounces, crumbled)
• Fresh dill (1/4 cup, chopped (or 1 tablespoon dried dill))
• Egg (1, beaten)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Add the chopped spinach to the skillet and cook until wilted. If using frozen spinach, ensure it is thoroughly drained. Remove from heat and let cool for a few minutes.
4. In a mixing bowl, combine the cooled spinach mixture, crumbled feta cheese, chopped dill, beaten egg, salt, and pepper. Mix well to combine all the ingredients evenly.
5. Brush a 9x13 inch baking dish with olive oil. Layer half of the phyllo pastry sheets in the dish, brushing each sheet lightly with olive oil before adding the next.
6. Spread the spinach and feta mixture evenly over the phyllo pastry layers.
7. Layer the remaining phyllo pastry sheets on top of the filling, brushing each sheet with olive oil as before.
8. Brush the top layer with olive oil and use a sharp knife to score the top into squares or triangles, allowing steam to escape during baking.
9. Bake in the preheated oven for 35-40 minutes, or until golden brown and crispy. Keep an eye on it to prevent burning.
10. Remove from the oven and let cool for a few minutes before serving. Cut into squares or triangles and serve warm.