Spanakopita

• 500g fresh spinach, wilted and squeezed dry
• 300g feta cheese, crumbled
• 3 eggs
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 tsp nutmeg
• 400g phyllo pastry sheets
• 150g butter, melted
• Salt and black pepper

Instructions

1. 1

   Sauté onion and garlic until soft. Add wilted spinach and cook until any remaining moisture evaporates.

2. 2

   Mix spinach mixture with crumbled feta, eggs, dill, parsley, and nutmeg. Season well.

3. 3

   Brush a baking pan with butter. Layer 6 phyllo sheets, brushing each with melted butter.

4. 4

   Spread spinach filling evenly. Top with remaining phyllo sheets, buttering each.

5. 5

   Score top layers into squares or diamonds. Brush with butter.

6. 6

   Bake at 180°C (350°F) for 40-45 minutes until golden and crispy. Cool slightly before cutting.

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