Spanakopita (Spinach and Feta Pie)

Ingredients

• •1 lb fresh spinach, chopped
• •8 oz feta cheese, crumbled
• •1 medium onion, finely diced
• •2 cloves garlic, minced
• •1/4 cup fresh dill, chopped
• •2 tablespoons olive oil
• •1 egg, beaten
• •8 sheets phyllo dough
• •6 tablespoons butter, melted
• •to taste salt and black pepper

Directions

1. 1Preheat oven to 375°F (190°C). Heat 2 tablespoons olive oil in a large pan, sauté onion and garlic until softened, then add chopped spinach and cook until wilted and any excess moisture evaporates, about 5 minutes.
2. 2Remove spinach mixture from heat and let cool slightly, then stir in crumbled feta cheese, dill, beaten egg, salt, and pepper until well combined.
3. 3Brush a 9x13 inch baking dish with melted butter. Layer 4 sheets of phyllo dough, brushing each sheet generously with melted butter.
4. 4Spread the spinach and feta filling evenly over the phyllo layers.
5. 5Layer the remaining 4 phyllo sheets on top, brushing each with melted butter.
6. 6Using a sharp knife, score the top phyllo layer into 6 squares or triangles, cutting only partway through. Bake for 25-30 minutes until the phyllo is golden brown and crispy.
7. 7Remove from oven and let rest for 5 minutes before serving warm.

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