Spanakopita (Spinach Pie)

Ingredients

• 1 lb Phyllo dough
• 30 oz Spinach
• 8 oz Feta cheese
• 1 medium Onion
• 2 large Eggs
• 1/2 cup Olive oil
• 1/4 cup Fresh dill
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Ensure the 1 lb of phyllo dough is thawed and ready to use. Keep the phyllo dough covered with a damp cloth or plastic wrap while you work to prevent it from drying out.
2. 2Dice the 1 medium onion into small pieces. Heat a large skillet over medium heat. Add 2 tablespoons of the 1/2 cup olive oil to the skillet. Add the diced 1 medium onion and cook for 5-7 minutes, stirring occasionally, until the onion pieces are soft and translucent. Add the 30 oz of spinach to the skillet and continue to cook for 5-8 minutes, stirring frequently, until the spinach has completely wilted and reduced in volume. Carefully transfer the cooked spinach and onion mixture to a colander and press gently to drain any excess liquid, then let it cool slightly.
3. 3In a large mixing bowl, crumble the 8 oz of feta cheese. Add the slightly cooled spinach and onion mixture, the 2 large eggs, the 1/4 cup of fresh dill, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Mix all ingredients thoroughly with a spoon or your hands until well combined.
4. 4Lightly brush the bottom and sides of a 9x13 inch (23x33 cm) baking dish with 1 tablespoon of the remaining 1/2 cup of olive oil. Place one sheet of the 1 lb of phyllo dough into the prepared baking dish, letting any excess hang over the edges. Lightly brush the entire surface of this phyllo sheet with a small amount of the remaining 1/2 cup of olive oil. Repeat this process, layering 9-11 more sheets of phyllo dough, brushing each individual sheet with olive oil before adding the next, to form the bottom crust.
5. 5Evenly spread the entire spinach and feta filling mixture over the layered phyllo dough in the baking dish. Place another sheet of phyllo dough over the filling, brushing it with olive oil. Continue layering the remaining 10-12 sheets of phyllo dough on top of the filling, brushing each sheet with olive oil as you go. Trim any large overhangs of phyllo dough from the edges, then fold the remaining edges inwards to create a neat border.
6. 6Using a sharp knife, gently score the top layers of phyllo dough into 8-12 squares, cutting only through the top phyllo layers, not through the filling or bottom crust. Place the baking dish into the preheated oven at 375°F (190°C). Bake for 45-55 minutes, or until the top phyllo layers are deeply golden brown and visibly crispy, and the pie feels firm to the touch.

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