Spanakopita

1-Preheat the oven to 325°F (160°C).

2-Drain the thawed spinach thoroughly, squeezing out excess liquid.

3-Mix the spinach with parsley, onion, garlic, olive oil, eggs, crumbled feta, dill, salt, and pepper until well combined.

4-Keep phyllo sheets between two slightly damp kitchen towels to prevent tearing.

5-Grease a 9 1/2 by 13 inch (24 x 33 cm) baking dish with olive oil.

6-Layer two phyllo sheets in the dish, brush with olive oil, and repeat this process until two-thirds of the phyllo has been used.

7-Evenly spread the spinach and feta filling over the layered phyllo base.

8-Continue layering two phyllo sheets at a time on top of the filling, brushing each layer with olive oil until all sheets are used.

9-Brush the top layer with olive oil and sprinkle lightly with water.

10-Fold any extra phyllo over the sides, brush with olive oil, and cut squares partially before baking or fully after baking.

11-Bake for approximately 1 hour or until the crust is crisp and golden brown.

12-Let the pie cool slightly, then cut completely into squares and serve.