Spanakopita

Ingredients

• 2 lb fresh spinach, or 20 oz frozen chopped spinach, thawed
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 green onions, sliced
• 2 cloves garlic, minced
• 12 oz feta cheese, crumbled
• 2 large eggs, beaten
• 1/4 cup chopped fresh dill
• 1/2 tsp black pepper
• 1 lb filo pastry, thawed
• 1/2 cup unsalted butter, melted

Method

1. Wilt fresh spinach in a dry pan, or thaw frozen. Either way, squeeze it dry in a clean towel with real force — wet filling makes soggy pastry, and this is the step people skip.
2. Soften the onion in the oil for 8 minutes, add the green onions and garlic for two more, then let it cool.
3. Chop the spinach and mix it with the onions, feta, eggs, dill and pepper. Hold back on salt; the feta brings plenty.
4. Brush a baking dish with butter and lay in half the filo one sheet at a time, brushing each with butter and letting the edges overhang.
5. Spread the filling level, fold the overhang in, then layer the remaining sheets on top, buttering as you go.
6. Score the top layers into portions with a sharp knife before baking, or the pastry will shatter when you try to cut it later.
7. Bake at 350°F until deep golden and crisp, 45 to 50 minutes. Rest 15 minutes before cutting.

Notes