📖 Instructions

1. Prepare the Spinach Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Don't burn the garlic, or you'll regret it.
2. Add Spinach and Season: Add the thawed and squeezed spinach to the skillet. Cook until wilted and any excess moisture has evaporated, about 5-10 minutes. Season with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed; this is crucial!
3. Combine Filling Ingredients: Remove the skillet from the heat and transfer the spinach mixture to a large bowl. Let it cool slightly. Add the crumbled feta cheese, beaten eggs, chopped fresh dill, and chopped fresh parsley to the bowl. Mix well to combine all ingredients thoroughly. This mixture should smell amazing!
4. Prepare the Phyllo Dough: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil. Unroll the phyllo dough and keep it covered with a damp towel to prevent it from drying out. Seriously, don't skip the damp towel step!
5. Layer the Phyllo Dough: Place one sheet of phyllo dough in the prepared baking dish. Brush it lightly with melted butter. Repeat this process with 5 more sheets of phyllo dough, layering them on top of each other and brushing each sheet with butter. This creates the base of your spanakopita.
6. Add the Filling: Spread the spinach and feta filling evenly over the phyllo dough base. Make sure it's evenly distributed for consistent flavor in every bite.
7. Top with Phyllo Layers: Layer the remaining phyllo dough sheets on top of the filling, brushing each sheet with melted butter as you go. Use about 6-8 sheets for the top layer. This part can get a little messy, but it's worth it!
8. Score and Bake: Use a sharp knife to score the top layers of phyllo dough into squares or diamonds. This makes it easier to cut and serve after baking. Brush the top layer generously with melted butter. Bake in the preheated oven for 30-40 minutes, or until the phyllo dough is golden brown and crispy. Keep an eye on it to prevent burning!
9. Cool and Serve: Remove the spanakopita from the oven and let it cool for about 10-15 minutes before cutting and serving. This allows the filling to set slightly. Serve warm and enjoy!