Spanakopita (Greek Spinach and Feta Pie)

Step 1

Preheat the oven to 375°F. Melt 2 tbsp butter in a large skillet over medium heat and cook the onion for 5 minutes, until softened.

Step 2

Add the chopped spinach in batches and cook for 5 minutes, until wilted and any excess liquid has evaporated. Remove from the heat and let cool for 10 minutes.

Step 3

Stir the crumbled feta, beaten eggs, fresh dill, salt, and pepper into the cooled spinach mixture.

Step 4

Brush a 9x13-inch baking dish with melted butter, then layer half the phyllo sheets in the dish, brushing each sheet with melted butter before adding the next.

Step 5

Spread the spinach and feta filling evenly over the phyllo base.

Step 6

Layer the remaining phyllo sheets on top, brushing each with melted butter, and tuck the edges into the dish.

Step 7

Score the top layers into serving squares with a sharp knife, then bake for 40 minutes, until the phyllo is golden and crisp.

Step 8

Let cool for 10 minutes before cutting along the scored lines and serving.