Spanakopita (Spinach Pie)

Here’s what you’ll need… A 9 x 11 baking dish and pastry brush. Preheat oven to 350 degrees (F). Bake time: 45 minutes. This recipe makes approximately 27 pieces.

Spread phyllo dough out on a dry work surface. Be sure to completely cover the phyllo dough with a towel to keep from drying out. Take two sticks of butter and melt, then let cool.

Chop and clean spinach, then strain with a cheese cloth until all liquid is drained. Finely chop the onion and dill into small pieces. Place spinach, onions, dill, oil, salt and pepper into a large mixing bowl and set aside. Beat eggs lightly then add to mixture combining all ingredients well.

In your baking dish, layer 15 sheets of phyllo dough, brushing each sheet separately with melted butter. Spread the entire spinach mixture on top until phyllo dough is completely covered. Fold the overlapping phyllo layers inward on top of spinach and brush with butter. Use 10 to 12 sheets of phyllo for top layer, brushing each sheet with butter.

Cut the top layer of the phyllo dough into desired square pieces; be sure not to cut through to the bottom phyllo dough layer.

This dish needs no cover. Just place the pan in the oven and let bake for 40 – 45 minutes or until phyllo dough has a light brown color. Let cool uncovered for 1 hour prior to serving.