Spanakopita

Ingredients

• 1kg fresh spinach, washed and chopped (or 500g frozen, thawed)
• 1 onion, finely chopped, 4 scallions, chopped
• 250g feta, crumbled
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped, 2 tbsp fresh parsley, chopped
• 1 package (about 450g) phyllo dough, thawed
• 1/2 cup olive oil, for brushing
• Salt and pepper

Steps

1. Wilt the spinach in batches in a dry pan, then squeeze out as much liquid as possible once cool enough to handle.
2. Saute onion and scallions in a little olive oil until soft, then combine with the squeezed spinach.
3. Mix in feta, beaten eggs, dill, parsley, salt, and pepper.
4. Brush a baking dish and each sheet of phyllo with olive oil, layering about half the sheets in the dish and letting the edges overhang.
5. Spread the spinach filling evenly over the phyllo base.
6. Layer the remaining phyllo sheets on top, brushing each with oil, then fold in the overhanging edges and score the top into portions.
7. Bake at 180C (350F) for 40-45 minutes until deep golden and crisp.