Spanakopita is a traditional Greek savory pastry made from layers of crisp, buttery Phyllo pastry (filo) and a rich filling of spinach, feta cheese, onions, and fresh herbs (dill and parsley).

Prep Time	Cook Time	Serves
40 minutes	50 minutes	8-10 slices

Part A: Ingredients

• Pastry/Fat: 1 lb Phyllo Dough (thawed), 1 cup Unsalted Butter (melted).
• Filling: 2 lbs Fresh Spinach (blanched, squeezed dry, and chopped), 1 large Yellow Onion (finely minced), 1 cup Feta Cheese (crumbled), 2 large Eggs, 1/4 cup Chopped Fresh Dill, 1/4 cup Chopped Fresh Parsley, Salt and Pepper.

Part B: Instructions

Step 1: Prepare the Filling

1. Blanch the spinach in boiling water for 1 minute, drain, rinse in cold water, and squeeze out all excess liquid. Chop the spinach finely.
2. In a large bowl, combine the chopped spinach, minced onion, crumbled feta cheese, chopped dill, and parsley.
3. Lightly beat the two eggs and stir them into the spinach mixture (the eggs act as a binder). Season with pepper (feta is salty, so taste before adding salt).

Step 2: Layer the Phyllo

1. Preheat oven to $350^{\circ} \text{F}$ ($175^{\circ} \text{C}$). Brush a $9 \times 13$ inch baking dish with melted butter.
2. Lay one sheet of Phyllo dough in the pan and brush lightly with melted butter. Repeat this process until you have layered 8 sheets for the bottom crust, brushing each one with butter.
3. Spread the entire spinach and feta filling mixture evenly over the bottom Phyllo crust.

Step 3: Top and Score

1. Cover the filling with the remaining Phyllo sheets (usually 8-10 sheets), brushing each layer generously with melted butter.
2. Using a sharp knife, lightly score the top layers of the pie into serving squares or diamond shapes (do not cut all the way through the bottom crust). This prevents the crust from cracking when sliced after baking.
3. Brush the top layer generously with the last of the melted butter.

Step 4: Bake

• Bake for 50–60 minutes, or until the crust is puffed, deeply golden brown, and crisp.
• Let the Spanakopita cool slightly before slicing along the scored lines and serving.

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