Spanakopita (Spinach & Feta Pie)

Heat 1/4 cup Sparta Gourmet EVOO in a large skillet over medium heat

Sauté the chopped onion until soft and translucent, about 5 minutes

Add green onions and cook for another 2 minutes

Remove from heat and let cool slightly

In a large bowl, combine the spinach, sautéed onions, crumbled Roussas feta, dill, parsley, beaten eggs, salt, pepper, and nutmeg

Mix well until everything is evenly distributed

Preheat oven to 350°F (175°C)

Brush a 9x13 inch baking pan with olive oil

Unroll phyllo dough and cover with a slightly damp towel to prevent drying

Place one sheet of phyllo in the pan, letting edges hang over the sides

Brush lightly with olive oil

Repeat with 7-8 more sheets, brushing each layer with oil

Spread the spinach-feta filling evenly over the phyllo

Layer 8-10 more phyllo sheets on top, brushing each with oil

Fold overhanging edges over the top and brush with oil

Using a sharp knife, score the top layers into squares or diamonds (don't cut all the way through)

Bake for 45-50 minutes until golden brown and crispy

If the top browns too quickly, cover loosely with foil

Let cool for 10-15 minutes before cutting completely through the scored lines

Serve warm or at room temperature