Spanakopita

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, chopped
• 1 bunch green onions, sliced
• 2 cloves garlic, minced
• 2 lb fresh spinach, chopped
• 12 oz (about 2 1/4 cups) feta cheese, crumbled
• 3 large eggs, beaten
• 1/4 cup fresh dill, chopped
• 1/3 cup fresh parsley, chopped
• 1/4 tsp ground nutmeg
• 1/4 tsp salt (feta is salty)
• 1/2 tsp black pepper
• 3/4 cup unsalted butter, melted
• 1 lb (about 18 sheets) phyllo dough, thawed

Before you start

• Thaw the phyllo in the refrigerator overnight.
• Preheat oven to 375°F.
• Keep the phyllo covered with a damp towel while you work.

Directions

1. Cook over medium heat 5 min, until soft: olive oil, onion, green onions, garlic.
2. Add in batches, cook 5 min, until wilted: step 1, fresh spinach.
3. Cool, then squeeze out as much liquid as possible: step 2.
4. Stir together: step 3, feta cheese, eggs, fresh dill, fresh parsley, ground nutmeg, salt (feta is salty), black pepper.
5. Brush the pan, then layer half the sheets in it, brushing each with butter: unsalted butter, phyllo dough.
6. Spread filling over the bottom layers, top with the rest of the sheets, brushing each with butter; tuck in edges: step 4, step 5.
7. Score the top layers into 12 squares: step 6.
8. Bake 375°F 40 to 45 min, until deep golden: step 7.
9. Cool 10 min, cut through: step 8.