Spanakopita Recipe

Rinse and chop fresh spinach; if using frozen, fully thaw and squeeze out excess water.

Heat 2 tbsp olive oil in a skillet, sauté chopped onion until translucent, then add garlic and cook 1 minute.

Add spinach in batches to the pan, cook until wilted and excess moisture evaporates; season with salt, pepper and nutmeg.

Remove from heat, cool slightly, then stir in chopped dill and parsley.

In a bowl, combine crumbled feta and beaten eggs; fold in cooled spinach mixture until evenly combined.

Preheat oven to 375°F (190°C). Brush a 9x13-inch baking dish with melted butter or oil.

Unroll phyllo and keep covered with a damp towel to prevent drying. Layer 6–8 sheets in dish, brushing each sheet lightly with butter.

Spread the spinach-feta filling evenly over the phyllo base, then layer remaining phyllo sheets on top, brushing each with butter; tuck edges and trim excess.

Score the top layers into portions with a sharp knife to make slicing easier after baking.

Bake 35–45 minutes until top is deep golden and crisp; allow to rest 10 minutes before cutting and serving.