| Spinach (frozen) | 16-20 oz | |
| Parsley | 2 bunches, minced | |
| Yellow Onion | 1, minced | |
| Garlic | 4 cloves, minced | |
| Ex. Vir. Olive Oil | 2 tbsp. for filling, more for brushing | |
| Eggs | 4 | |
| Feta Cheese | 11 oz., crumbled | |
| Dill Weed | 2 tsp. | |
| Salt & Pepper | To taste | |
| Phyllo Dough | 16 oz. package | |
| Nutmeg | 1/2 tsp. |
Thaw phyllo dough, place in the fridge 12-24 hours before using, do not remove from packaging.
Thaw frozen spinach, drain as much liquid as possible, squeeze by hand or through a strainer.
Take phyllo dough out to room temp. 20 mins before ready to use.
Place phyllo sheets between two slightly damp cloths.
Brush a 9 x 13″ baking dish with olive oil.
Combine filling ingredients in a large bowl.
Preheat oven to 325 degrees F.
Place 2 sheets of phyllo onto the baking dish. Let them cover the sides of the dish if necessary. Brush top lightly with olive oil.
Add 2 more sheets in the same manner, brush them with olive oil.
Repeat until 2/3 of the phyllo dough sheets are used up.
Now, evenly spread the spinach and feta filling over the phyllo crust.
Top with 2 more sheets, brush with extra virgin olive oil.
Continue to layer the phyllo sheets, 2 at a time, brushing with olive oil, until you have used up all the sheets.
Brush the very top layer with olive oil, sprinkle with a few drops of water.
Fold the flaps or excess from the sides. Brush the folded sides well with olive oil.
Cut Spanakopita only part of the way through into squares.
Bake at 325 degrees F for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven.
Finish cutting into squares and serve.
Preheat oven to 375 degrees F.
Prepare a baking dish / pan, brushing with olive oil.
Take 1 sheet of phyllo and place on work surface lengthwise. (Keep remaining sheets covered).
Brush with olive oil. Layer a 2nd sheet on top.
Cut phyllo lengthwise into 3-4 strips.
Put a small spoonful of filling near one corner, then fold corner over the filling to create a triangle. Continue folding strip (like a flag) maintaining triangle shape, then place on baking sheet.
Before putting in the oven, brush the top of each triangle with olive oil.
Bake in the middle of the oven until golden brown, about 20-25 minutes.
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