Homemade Spanakopita (Greek Spinach Pie) by Tanerxaydin

Ingredients

• 1 kg (2 lbs) fresh spinach
• 1 large leek, white and light green parts, thinly sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup olive oil, plus more for brushing
• 200 g (7 oz) feta cheese, crumbled
• 1/2 cup fresh dill, chopped
• 1/2 cup fresh parsley, chopped
• 2 large eggs, lightly beaten
• 1/4 tsp ground nutmeg
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 lb (450g) filo pastry, thawed

Instructions

1. Wash the spinach thoroughly. In a large pot, wilt the spinach over medium heat for 5-7 minutes, stirring occasionally, until it collapses. Drain well and let it cool slightly, then squeeze out as much excess water as possible.
2. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the diced onion and sliced leek, sautéing for 8-10 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
3. In a large bowl, combine the squeezed spinach, sautéed leek and onion mixture, crumbled feta cheese, chopped dill, chopped parsley, lightly beaten eggs, nutmeg, salt, and pepper. Mix well to combine all ingredients evenly
4. Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish. Unroll the filo pastry and keep it covered with a damp cloth to prevent drying.
5. Lay one sheet of filo pastry in the prepared baking dish, letting the excess hang over the sides. Lightly brush with olive oil. Repeat with 6-8 more sheets of filo, brushing each layer with olive oil, creating a base for the pie.
6. Spread the spinach and feta filling evenly over the layered filo base. Fold the overhanging filo sheets over the filling, brushing with olive oil as you go
7. Top the filling with the remaining filo sheets, one by one, brushing each layer with olive oil. Trim any excess filo and tuck the edges neatly around the pie. Score the top layers of the pie into individual serving pieces, but do not cut all the way through.
8. Bake for 45-55 minutes, or until the spanakopita is golden brown and crispy. Let it cool for 10-15 minutes before cutting completely and serving.