Phyllo Dough Recipe with Spinach and Feta | Authentic Spanakopita

Instructions:

1. Sauté the diced yellow onion in a tablespoon of olive oil over medium heat until translucent. Add the 1 kg of spinach in handfuls, stirring until completely wilted. This usually takes about 5 to 7 minutes. Transfer to a colander and let it cool.
2. Once the spinach is cool, take handfuls and squeeze with all your might. You want a dry, dense ball of greens. This is the most critical step for this recipe with spinach and feta. Place the squeezed spinach in a large mixing bowl.
3. To the squeezed spinach, add the sliced scallions, chopped parsley, and dill. Stir in the 400g of crumbled feta, the 3 beaten eggs, nutmeg, salt, pepper, and lemon zest. Mix until the herbs and cheese are evenly distributed throughout the spinach.
4. Brush your 9x13 pan with olive oil. Lay down one sheet of phyllo, letting the edges hang over the sides. Brush lightly with oil. Repeat this for 8 sheets, rotating the sheets slightly so the corners cover all sides of the pan.
5. Spread the spinach mixture evenly over the phyllo base. Fold the overhanging edges of the bottom sheets inward over the filling. Layer the remaining phyllo sheets on top, brushing each one with oil as you go.
6. Using a very sharp knife, score the top layers of the pastry into 12 squares. Do not cut all the way to the bottom yet. This prevents the top from shattering when you serve it. Bake at 375°F for 45 minutes until the top is deeply bronzed and crackling.
7. Remove from the oven and let it sit on a wire rack for 15 minutes. This is the hardest part, but trust me, it’s worth the wait. The layers will finish setting, and the flavors will meld.