Spanakopita — Spinach and Feta in Buttered Filo

Preheat your oven to 180°C. Melt the butter in a small saucepan and set aside.

Wash the spinach thoroughly. Blanch it in boiling water for 2 minutes, then drain and cool under cold water. Squeeze out as much water as possible from the spinach; this is very important.

Finely chop the onion, dill, and parsley. In a large bowl, combine the squeezed spinach, crumbled feta cheese, chopped onion, dill, parsley, eggs, nutmeg, and a dash of salt and pepper. Mix well.

Brush a 23x33 cm baking dish with some of the melted butter. Lay one sheet of filo pastry in the dish, letting the excess hang over the sides. Brush generously with melted butter. Repeat with 5-6 more sheets, buttering each one.

Spread the spinach and feta filling evenly over the buttered filo layers.

Fold the overhanging filo sheets over the filling. Then, layer another 5-6 sheets of filo on top, buttering each sheet as you go. Tuck the edges neatly around the filling.

Brush the top layer generously with the remaining melted butter. Score the top of the pie into serving pieces with a sharp knife, being careful not to cut all the way through.

Bake for 45-55 minutes, or until the top is golden brown and crispy. The internal temperature should reach 74°C.

Remove from the oven and let it rest for 10 minutes before cutting along the scored lines and serving. Enjoy your Spanakopita!