Name: Spanakopita
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Greek & Mediterranean
Ingredients: 30 oz Frozen chopped spinach; 12 oz Feta cheese; 1 lb Frozen phyllo dough; 3 Eggs; 1 bunch Green onions; 1 Yellow onion; 1 bunch Fresh dill; 1 bunch Fresh parsley; 8 tbsp Butter; 0.3 tsp Ground nutmeg; 4 tbsp Olive oil; 1 tsp Black pepper

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How to cook it · about 90 minutes

Heat the oven to 375F. Squeeze the thawed spinach by the handful, then again in a dish towel, until it is as dry as you can get it. This is the difference between crisp and soggy.
Cook the chopped yellow onion and sliced green onions in 2 tbsp olive oil over medium heat for 5 minutes until soft. Let them cool a few minutes.
In a big bowl, mix the spinach, onions, crumbled feta, beaten eggs, chopped dill and parsley, nutmeg and pepper. Feta is salty, so do not add salt.
Melt the butter with the remaining 2 tbsp olive oil. Unroll the phyllo and keep it covered with a damp dish towel while you work, because it dries out in minutes.
Brush a 9x13 baking dish with the butter. Lay in one phyllo sheet, brush it lightly, and repeat until you have about 8 layers, letting extra hang over the sides.
Spread the filling evenly. Fold the overhang in, then layer another 8 or so buttered sheets on top. Tuck the edges down and brush the top generously.
With a sharp knife, score the top into squares, cutting only through the top layers. Bake 45 to 50 minutes until deep golden and crisp. Rest 15 minutes, then cut along the scored lines.

Amounts are on the list above — they change with the number of people; the steps do not.