Greek Spanakopita: Savory Spinach Pie

 

Greek Spanakopita: Savory Spinach Pie

Ingredients:

• 1 package (16 ounces) frozen phyllo dough, thawed
• 1 pound (450g) fresh spinach, chopped
• 1 bunch green onions, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 3 eggs, beaten
• 1/4 cup olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat a bit of olive oil over medium heat. Add the chopped spinach and sauté until it wilts and most of the moisture evaporates.
3. In a large bowl, combine the wilted spinach, chopped green onions, fresh dill, crumbled feta cheese, grated Parmesan cheese, beaten eggs, and olive oil. Season with salt and black pepper. Mix well.
4. Lay one sheet of phyllo dough on a greased baking sheet and brush it with olive oil. Repeat this process, layering and brushing each sheet with olive oil, until you have about 8 layers.
5. Spread the spinach and cheese mixture evenly over the phyllo dough.
6. Cover the filling with another sheet of phyllo dough and brush it with olive oil. Repeat this process with the remaining phyllo sheets, layering and brushing each one with olive oil.
7. Score the top layer of phyllo with a sharp knife into squares or diamonds.
8. Bake in the preheated oven for about 45-50 minutes, or until the phyllo is golden brown and crispy.
9. Let it cool slightly before cutting along the scored lines.