Traditional Spanakopita (Greek Spinach Pie)

This recipe makes a full pie in a standard baking dish (approximately $9 \times 13$ inches) and serves about 8-12 people.

2 lbs (about $900\text{g}$ ) fresh spinach, or $20 \text{oz}$ frozen chopped spinach, thawed
1 medium yellow onion, finely chopped
3 scallions (green onions), finely chopped (both white and green parts)
1 clove garlic, minced (optional, as some traditional recipes omit it)
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
10-12 oz (about $280-340\text{g}$ ) authentic Greek feta cheese, crumbled
2 large eggs, lightly beaten
1 tablespoon extra virgin olive oil (for sautéing)
Pinch of nutmeg (optional, but recommended)
Salt and freshly ground black pepper to taste (be mindful of the salty feta)

1 package (1 lb or about 450g) frozen phyllo dough, thawed according to package directions
1 cup (about $225\text{g}$ ) unsalted butter, melted (or use olive oil for a more traditional crust)

If using fresh spinach: In a large pan, sauté the spinach in batches until wilted. Remove from the pan and let cool.
If using frozen spinach: Thaw completely.
Remove Excess Water: This is the most crucial step for a crisp pie. Place the wilted or thawed spinach into a clean kitchen towel (or cheesecloth) and squeeze out as much liquid as possible. Chop the squeezed spinach coarsely.
Sauté Aromatics: Heat 1 tablespoon of olive oil in a pan. Sauté the chopped yellow onion until soft and translucent (about 5-7 minutes). Add the scallions and garlic (if using) and cook for another minute. Remove from heat and let cool slightly.
Mix the Filling: In a large bowl, combine the squeezed spinach, sautéed onion mixture, crumbled feta cheese, chopped dill, parsley, beaten eggs, nutmeg (if using), and pepper. Taste the mixture before adding salt, as feta is often salty enough. Mix thoroughly until well combined.

Preheat Oven: Preheat your oven to $350^\circ\text{F}$ ( $175^\circ\text{C}$ ).
Prep Phyllo: Unwrap the phyllo dough and gently unroll it. Keep the sheets covered with a slightly damp kitchen towel while you work to prevent them from drying out, as they are very thin and delicate.
Prep Pan: Generously brush the bottom and sides of your $9 \times 13$ inch baking dish with melted butter (or olive oil).
Create the Bottom Layers: Lay one sheet of phyllo dough in the pan, letting the excess hang over the edges. Lightly brush the entire surface with melted butter. Repeat this process, layering about 8 to 10 sheets of phyllo, brushing each layer with butter.
Add Filling: Spread the spinach and feta mixture evenly over the top layer of the phyllo base.
Create the Top Layers: Layer the remaining phyllo sheets (about 8 to 10 sheets) on top of the filling, again brushing each sheet generously with melted butter.
Seal and Finish: Trim any large excess overhang, then fold the edges of the bottom layers over the top layers to seal the pie. Brush the very top layer with the remaining melted butter.
Score the Pie: Using a sharp knife, gently score the top layers (cutting only through the top phyllo sheets, not all the way to the bottom) into the desired serving pieces (squares or diamonds). This prevents the top from shattering when you serve it and allows steam to escape.

Bake: Bake in the preheated oven for approximately 40-50 minutes, or until the crust is a deep golden brown and the pie is puffed and crispy.
Cool: Remove from the oven and let it cool for about 10-15 minutes before cutting all the way through the scored lines and serving.

Squeeze the Spinach: Seriously, squeeze it until you can’t get any more liquid out. This is the secret to a non-soggy, crispy pie.
Handle Phyllo Carefully: Work quickly and keep the phyllo covered with a damp towel when you’re not using it, as it dries out very fast and becomes brittle.
Don’t Skimp on Butter: Brushing every layer with butter (or oil) is essential for that signature flaky texture.