Spanakopita

Time: 1hr and 15min Servings: 10 Oven: 380 F

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Ingredients

• 3 lb spinach

• 2 onions, diced

• 2 bunches scallions, chopped

• 1 bunch of dill, chopped

• 1 bunch of parsley, chopped

• *Optional - 1 bunch spearmint, chopped

• 3 blocks of feta cheese (or however much you would like)

• 2 eggs

• 1-2 tbsp dried spearmint

• 1 package of No7 phyllo dough

• Olive oil to drizzle

Instructions

1. In a large mixing bowl, add in your spinach, onions, scallions, dills, parsley, spearmint, feta cheese, eggs and spearmint. Use your hands to mix it all together and to squeeze out all the liquids

2. In a baking dish, lightly grease the bottom with olive oil before placing 3-4 phyllo dough sheets along the bottom. Make sure the ends are sticking up through the sides to the top of the pan as we will close the ends like a envelop by the end

3. Drizzle in olive oil and crinkle 2 sheets of phyllo dough on the bottom of the pan to create a thicker crust

4. Drizzle on olive oil and sprinkle on 1/2 the spinach mixture. Cover and crinkle as many phyllo dough sheets as you would like over top the mixture (the more crinkle, the fluffier it is)

5. Drizzle on more olive oil and sprinkle on the rest of the spinach mixture

6. Close the phyllo dough that was draping over the sides and over the top in like an envelop over the last layer of spinach mixture. Drizzle on olive oil

7. Add one more phyllo dough sheet to make it secure and nice. Drizzle on olive oil one last time

8. Bake at 380 F for 40 min to 1 hr

*Disclaimer - credit to this recipe goes to @eatlikegreekwithjulie