Ingredients
Equipment
Method
- Bring a large pot of water to a rolling boil over medium-high heat. Add the spinach and sweet onion, cooking until soft and wilted. Remove from heat and strain thoroughly to remove excess water.
- In a large mixing bowl, combine the crumbled feta cheese, dill weed, parsley, and oregano. Mix well, then fold in the drained spinach and onion mixture until evenly distributed.
- Lay 2 sheets of phyllo pastry in the bottom of a casserole dish, brushing lightly with olive oil. Repeat for additional layers as needed.
- Spoon the spinach and feta mixture into the prepared dish, spreading it evenly. Cover with 2 more layers of phyllo, brushing the top with olive oil.
- Preheat the oven to 350°F (175°C). Bake for 20-25 minutes until the phyllo is golden brown. For individual portions, bake for 10-15 minutes.
- Once baked, sprinkle with remaining parsley and grated parmesan while still warm. Let cool slightly before serving.
Nutrition
Notes
Ensure the spinach mixture is well-drained to avoid soggy pastry. Keep unused phyllo covered with a damp towel. Let the spanakopita rest for 5 minutes after baking for better structural integrity.