Ingredients:
- 500g fresh spinach (or frozen, thawed and drained)
- 200g feta cheese, crumbled
- 1 onion, finely chopped
- 2 spring onions, finely chopped
- 2 tablespoons olive oil
- 2 eggs, lightly beaten
- Fresh dill (optional), chopped
- Salt and pepper, to taste
- 8-10 sheets of phyllo pastry
- Olive oil or melted butter (for brushing the phyllo)
Instructions:
- Prepare the filling:
- Heat the olive oil in a pan over medium heat. Sauté the onion and spring onions until soft.
- Add the spinach and cook until wilted (if using fresh) or until excess water evaporates (if using frozen).
- Remove from heat and let it cool slightly.
- In a large bowl, combine the spinach mixture with crumbled feta, beaten eggs, dill (if using), salt, and pepper.
- Assemble the pie:
- Preheat your oven to 180°C (350°F).
- Brush a baking dish with olive oil or butter.
- Layer 4-5 phyllo sheets on the bottom, brushing each one with olive oil or butter.
- Spread the spinach and feta filling evenly over the phyllo.
- Cover with the remaining 4-5 phyllo sheets, brushing each one with olive oil or butter as you go.
- Fold the edges inward to seal the pie.
- Bake:
- Score the top layer of phyllo with a sharp knife to create serving-sized squares (this will make it easier to cut later).
- Bake in the preheated oven for about 40-45 minutes, or until the phyllo is golden brown and crispy.
- Serve:
- Let the pie cool for a few minutes before slicing and serving.
Enjoy your homemade spanakopita with a side salad or some yogurt!
