Spinach and Feta Spanakopita

Instructions

1. Prepare the spinach
   If using fresh spinach, blanch it in boiling water for 1 minute, then drain and squeeze out excess moisture. If using frozen spinach, ensure it's completely thawed and squeeze out all excess moisture. Chop the spinach finely and set aside.
2. Sauté the aromatics
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the green onions and garlic, and cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
3. Prepare the filling
   In a large mixing bowl, combine the spinach, sautéed onion mixture, crumbled feta, beaten eggs, dill, parsley, nutmeg, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Taste and adjust seasoning if necessary.
4. Prepare for assembly
   Preheat the oven to 350°F (175°C). Brush a 9x13 inch (23x33 cm) baking dish with olive oil or melted butter. Unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent it from drying out while you work.
5. Layer the bottom crust
   Place one sheet of phyllo in the prepared baking dish, allowing it to overhang the edges. Brush lightly with melted butter. Repeat with 9 more sheets, brushing each with butter, and rotating and offsetting the sheets to cover the pan and create overhang on all sides.
6. Add the filling
   Spread the spinach and feta mixture evenly over the phyllo layers in the baking dish, pressing it down gently to create an even surface.
7. Layer the top crust
   Cover the filling with the remaining phyllo sheets, brushing each one with butter as you layer them. Fold the overhanging edges up and over to seal the pie, brushing the top with a final layer of butter. Score the top layers into serving-sized squares or diamonds, being careful not to cut all the way through to the filling.
8. Bake the spanakopita
   Bake in the preheated oven for 40-45 minutes, until the phyllo is golden brown and crisp. Remove from the oven and let cool for 10-15 minutes before cutting along the score lines and serving. Can be served warm or at room temperature.