• 2 packages frozen chopped spinach, thawed and pressed dry
• 1 cup (25g)  Italian parsley leaves, flat-leaf, chopped
• 2 cloves of garlic, minced
• 1 medium sweet onion, finely chopped
• 4 eggs, lightly beaten
• 12 ounces (340g)  feta cheese, crumbled
• 2 teaspoons (10ml) dried dill weed
• freshly ground pepper
• 12 filo pastry sheets
• ¼ cup (60ml) extra virgin  olive oil
  

Preheat the oven to 325°F/160°C.

Lightly grease a  8” x 10” (20 X 25cm) baking dish.

Press excess moisture from the spinach.  Slightly chop and add to a mixing bowl.  Add parsley, garlic, onion, eggs, feta, dill and pepper.  Mix until combined.

Unroll the filo sheets and keep moist under a damp tea towel.  Place one filo sheet in the baking dish allowing it to fall over the sides.  Brush with olive oil and add a second sheet.  Repeat until 10 sheets are used.  Spread the spinach mixture over the filo crust.  Create the top by folding a filo sheet in half and place over the filling.  Fold back the first layer and brush with oil.  Lay the top layer back over and brush with more oil.  Add the second folded sheet over the first and repeat brushing with olive oil.  Take the extra side sheets and lightly tuck and crunch into the inside of the dish.   Brush sides and top with olive oil.  Bake for 30-40 minutes until golden brown.‍

Baker’s Note:  Cut the top layer of the Spanakopita into squares prior to baking to make it easier for serving.