Spanakopita

For the filling: Heat a large skillet and add olive oil. Add the spinach and saute until wilted. Remove from the pan and place in a large bowl. Add the green onion to the pan and saute for about 4 minutes. Add the onion to the spinach along with the dill, cheese and eggs. Combine well and add the salt and pepper. Set aside to cool.

Preheat the oven to 350ºF.

Unwrap the phyllo dough on a flat surface and cover with a damp towel. Oil a baking dish. Place half of the sheets in the bottom of the dish, brushing each sheet with olive oil as it is added. Add the filling and then spread the remaining phyllo dough on top, again brushing each sheet with olive oil as it is added. Cut into squares before baking and score the top in the shape of a triangle. You can cut it into triangles if you wish to serve this as an appetizer, but if eaten as a meal I like to make them into squares.

Bake for 40–45 minutes or until the top is golden brown.

You can serve this hot or cold with your favorite salad.