I have tripled the amount of spinach in this version of the famous Greek dish, and I added dill. If you love spinach as much as I do, you will really love this dish!
- 8 Tbsp extra virgin olive oil (divided use)
- 2 bunches green onions, cut in 1/4 inch slices
- 6-8 shallots, chopped
- 3 (16 oz) boxes frozen chopped spinach, defrosted
- 3 eggs
- 1 c feta cheese, crumbled
- 1 Tbsp dry dill (or 2 Tbsp fresh dill, minced)
- 1/4 tsp coarse salt
- 1/4 tsp black pepper
- 18 sheets phyllo dough, defrosted
- In a large skillet over medium low heat, warm 5 tablespoons of the olive oil. Add onions and shallots; sauté 3 minutes.
- Add spinach and sauté briefly, mixing in with the onions. Remove from heat and allow to cool a bit. (The mixture should not be watery. Drain if needed.)
- In a large bowl, lightly beat the eggs. Add feta, dill, salt and pepper. Mix in the cooled spinach mixture. Blend well.
- Place the filling mixture on your work surface along with a 13 x 9 x 2 inch baking dish and the stack of phyllo.
- Cut the stack of phyllo to size so each sheet will lay fairly flat in the dish. Lay a damp towel over the phyllo to keep it moist as you work.
- In a small bowl, pour in the remaining 3 tablespoon of olive oil and have a pastry brush ready.
- Brush the dish with oil. Lay one sheet of phyllo in the bottom. Brush lightly with olive oil. Do the same with 5 more sheets of phyllo.
- Add half the spinach mixture on top, in an even layer.
- Add another 6 sheets of phyllo, oiling each as you go.
- Add the remaining spinach filling, followed by the remaining 6 sheets of phyllo (oiled).
- Preheat oven to 375 degrees F. Using a sharp knife, score the upper layers of phyllo into the size pieces you want to serve. (Be careful not to cut through the bottom layers.)
- Bake 40 minutes, or until the top is golden. Cool five minutes or more. Cut through the bottom of the spanakopita before serving. Serve hot, warm, or at room temperature. Refrigerate any unused portion.