Spanakopita is a savory Greek pastry or pie made of layers of thin, buttery phyllo dough and a rich filling of spinach, tangy feta cheese, fresh herbs (dill and mint), and onion.

Prep Time	Cook Time	Serves
30 minutes	45 minutes	8

Part A: Ingredients

• Dough: 1 lb (about 18 sheets) Frozen Phyllo Dough, thawed according to package instructions.
• Fat: 1 cup Unsalted Butter, melted (for brushing dough).
• Filling: 2 lbs Fresh Spinach (or 20 oz frozen, thawed and squeezed very dry), 1 large Onion, chopped.
• Cheese/Binder: 1.5 cups Crumbled Feta Cheese, 2 large Eggs (lightly beaten).
• Herbs: 1/4 cup Chopped Fresh Dill, 1/4 cup Chopped Fresh Parsley, 1 tsp Dried Mint.
• Seasoning: Salt and Black Pepper.

Part B: Instructions

Step 1: Prepare the Filling

1. If using fresh spinach, sauté it until wilted; if frozen, thaw it completely. The key is to squeeze the spinach thoroughly to remove all excess liquid.
2. In a skillet, sauté the chopped onion in 1 Tbsp of olive oil until soft.
3. In a large bowl, combine the squeezed spinach, sautéed onion, crumbled feta cheese, lightly beaten eggs, dill, parsley, and dried mint.
4. Season lightly with pepper (Feta is salty, so add salt carefully). Mix well.

Step 2: Assemble the Pie

1. Preheat oven to $375^{\circ} \text{F}$ ($190^{\circ} \text{C}$).
2. Brush a $9 \times 13$ inch baking dish generously with melted butter.
3. Lay one sheet of phyllo dough in the dish, letting the excess hang over the sides. Brush lightly with melted butter. Repeat this process until you have 9-10 buttered layers for the bottom crust.

Step 3: Fill and Top

1. Spread the entire spinach and feta mixture evenly over the bottom phyllo layers.
2. Fold the overhanging phyllo edges over the filling.
3. Top the filling with the remaining 8-9 sheets of phyllo dough, brushing each layer with melted butter before adding the next. Trim any excess if necessary.

Step 4: Score and Bake

1. Before baking, use a sharp knife to gently score the top layers of the pie into 8-10 serving squares or diamond shapes (do not cut all the way through the bottom).
2. Bake for 40–45 minutes, or until the top crust is deep golden brown and crisp.

Step 5: Serve

• Let the Spanakopita rest for 15 minutes before cutting and serving warm or at room temperature.