Spanakopita (Greek Spinach Pie) Recipe

Preheat the oven to 350°F (180°C).

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.

Add the chopped spinach to the skillet and cook until wilted, about 5-7 minutes. Remove from heat and let it cool.

In a mixing bowl, combine the cooked spinach, chopped dill, chopped parsley, crumbled feta cheese, salt, and pepper. Mix well.

Brush a 9×9-inch baking dish with olive oil. Layer 6 sheets of phyllo pastry, brushing each sheet with olive oil before adding the next.

Spread the spinach and feta mixture evenly over the phyllo layers. Top with the remaining 6 sheets of phyllo, also brushing each sheet with olive oil.

Trim any excess pastry from the edges of the dish and tuck the edges in. Brush the top with olive oil.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.

Remove from the oven and let it cool for a few minutes before slicing and serving.