Greek Spinach Pie (Spanakopita)

Yield
6 servings.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large sweet onion – diced
• 2 cloves garlic – minced
• 1 (16 oz.) package Olivia’s Organics Baby Spinach
• 1 large bunch fresh parsley – chopped
• 1 tablespoon fresh dill – chopped
• 8 ounces organic feta – crumbled
• 4 large eggs
• 1/2 teaspoon ground black pepper
• 1 lb. organic whole wheat phyllo dough
• 1/4 cup of olive oil, approximate – to brush the dough

Instructions

1. Grease a 9X12 glass baking pan with olive oil and set aside.
2. In a large sauté pan, heat 2 tablespoons of olive oil and sauté the onion for 5 minutes over medium heat. Stir in the garlic and cook for an additional minute. Add the spinach, a little at a time, until the entire container is wilted. Set aside to cool.
3. Once the spinach mixture is cooled, squeeze out all the water. A clean dish towel works great for this. Place the spinach in the middle of the towel, roll up and squeeze.
4. In a large bowl, add the spinach mixture together with the parsley, dill, feta, eggs and black pepper. Combine well and set aside.
5. Unroll the phyllo dough and place between two slightly damp dish towels while assembling the pie.
6. Line the greased baking dish with two phyllo sheets and brush with olive oil (the sheets will overlap the pan). Repeat with another two sheets, brush with oil and continue this until you have used about two thirds of the dough sheets, being careful as the sheets are delicate.
7. Add all of the cooled filling into the pan and spread evenly over the dough. Top the filling with two more phyllo sheets and brush with the oil. Continue to add the sheets, two at a time, and brushing with oil until all sheets are used. Brush the top layer with oil and add a few drops of water on top. Fold in the overlapped dough sealing the pie. Brush the edges with oil. At this point you can cut the pie part way through into 12 squares. Doing this will make it easier to cut after baking.
8. Bake in a preheated 325 degree F oven for 60 minutes or until browned. Let cool slightly and then finish cutting into squares.