Greek Spanakopita

Instructions

1. Prepare the spinach
   In a large skillet over medium heat, cook the spinach until wilted, about 2-3 minutes. Transfer to a colander and press with a spoon to remove excess moisture. Once cooled, squeeze out any remaining liquid with your hands.
2. Cook the aromatics
   In the same skillet, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Remove from heat and let cool.
3. Mix the filling
   In a large bowl, combine the cooled spinach, onion mixture, crumbled feta, beaten eggs, dill, parsley, nutmeg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. Preheat the oven
   Preheat your oven to 350°F (175°C). Lightly oil a 9x13-inch baking dish with olive oil or cooking spray.
5. Assemble the spanakopita
   Lay out the phyllo dough and cover with a slightly damp kitchen towel to prevent drying. Place one sheet of phyllo in the prepared baking dish and brush lightly with melted butter. Repeat with 7 more sheets, brushing each with butter. Spread the spinach and feta mixture evenly over the phyllo layers.
6. Complete the pastry
   Top with the remaining 8 sheets of phyllo, brushing each sheet with melted butter as you layer them. Tuck in any overhanging edges. Score the top layers with a sharp knife, cutting into squares or triangles, but not cutting all the way through to the filling.
7. Bake to perfection
   Sprinkle with sesame seeds if using. Bake in the preheated oven for 35-40 minutes, until the phyllo is golden brown and crisp. Remove from the oven and let stand for 10 minutes before serving.