Spanakopita

🛒 Ingredients

• Phyllo dough 450 g · 1485 kcal
• Fresh spinach 1130 g · 260 kcal
• Feta cheese 340 g · 898 kcal
• Yellow onion 200 g · 80 kcal
• Large eggs 100 g · 155 kcal
• Fresh dill 10 g · 4 kcal
• Fresh parsley 10 g · 4 kcal
• Ground nutmeg 1 g · 5 kcal
• Olive oil 180 g · 1591 kcal

👨‍🍳 Instructions

1. Prepare the spinach filling: Wash fresh spinach thoroughly and finely chop. If using frozen, thaw and squeeze out excess water.
2. In a large skillet, sauté chopped onion in 2 tablespoons of olive oil until translucent, about 5-7 minutes. Add the spinach and cook until wilted and most of the liquid has evaporated.
3. Remove the spinach mixture from heat and let it cool slightly. Transfer to a large bowl and crumble in the feta cheese, then add eggs, chopped dill, parsley, nutmeg, salt, and pepper.
4. Preheat oven to 175°C (350°F) and lightly grease a 9x13 inch baking dish. Lay one sheet of phyllo dough in the dish, brush with olive oil, then repeat with half of the phyllo sheets, overlapping slightly.
5. Spread the spinach and feta filling evenly over the phyllo layers in the baking dish. Cover the filling with the remaining half of the phyllo sheets, brushing each sheet with olive oil as you layer.
6. Score the top layers of phyllo into serving portions using a sharp knife, without cutting all the way through to the bottom. This helps in cutting after baking and releases steam.
7. Bake for 45-55 minutes, or until the top is golden brown and crispy. Let it cool for at least 15 minutes before serving to allow the filling to set.