Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (or similar-sized) baking dish with butter or olive oil.
Prepare the Spinach Filling:
Heat the olive oil in a large skillet over medium heat. Add the diced onion and green onions, and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute.
Stir in the fresh spinach (if using fresh) and cook until wilted, about 4-5 minutes. If using frozen spinach, simply stir it into the skillet until warmed through. Season with salt, pepper, and nutmeg.
Remove from heat and let the spinach cool slightly.
In a large bowl, combine the cooked spinach mixture, dill, parsley, crumbled feta cheese, and beaten eggs. Mix well to combine.
Assemble the Spanakopita:
Place one sheet of phyllo dough in the bottom of the prepared baking dish and brush lightly with melted butter (or olive oil). Repeat with 5-6 more sheets of phyllo, brushing each layer with butter. Make sure to cover the phyllo with a damp kitchen towel as you work to prevent it from drying out.
Spread the spinach and feta filling evenly over the layered phyllo.
Place another sheet of phyllo dough over the filling, brush with butter, and repeat with the remaining 4-5 sheets of phyllo, brushing each layer with butter.
Bake the Spanakopita:
Using a sharp knife, score the top layer of phyllo into squares or diamonds to make cutting easier after baking.
Bake the spanakopita in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crispy.
Serve:
Let the spanakopita cool slightly before cutting along the scored lines. Serve warm or at room temperature.
Tips:
Make Ahead: You can assemble the spanakopita a few hours ahead of time and store it in the fridge until ready to bake. Alternatively, you can freeze the unbaked pie and bake it directly from frozen, adding extra time to the baking.
Phyllo Tips: Handle the phyllo dough carefully and keep it covered with a damp cloth to prevent it from drying out and becoming brittle.
Nutritional Information (per serving):
Calories: 280 kcal
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 520mg
Total Carbohydrates: 20g
Dietary Fiber: 2g
Sugars: 2g
Protein: 8g
This Spanakopita is a flavorful, flaky pie that’s perfect for a party appetizer, a side dish, or even a light vegetarian meal. Enjoy the combination of tender spinach, creamy feta, and crispy phyllo!
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