Spanakopita

Ingredients

• 1 lb. Fresh, triple-washed baby spinach
• 1/4 lb. feta (finely diced )
• 2 bunches green onions (chopped)
• 1 bunch fresh dill (chopped)
• 1/2 c. chopped fresh Italian parsley (chopped)
• 4 eggs (beaten)
• 1/2 c. unsalted butter (melted)
• 1/2 c. + 2 T. extra virgin olive oil
• 1/2 lb. frozen phyllo dough (defrosted overnight in refrigerator)
• 1/2 c. Panko bread crumbs

Instructions

1. 1

   Preheat oven to 350℉.

2. 2

   Mix melted butter with olive oil and set aside.

3. 3

   In large pot, heat 2 T. olive oil until shimmering.

4. 4

   Sauté green onions in olive oil until soft. Remove pot from heat.

5. 5

   In a small bowl, combine beaten eggs, dill, parsley, and feta; stir gently until well mixed.

6. 6

   Add fresh spinach to green onions in pot and stir gently until thoroughly combined.

7. 7

   Add the egg mixture to the spinach mixture in the pot and stir gently to mix.

8. 8

   Using a pastry brush, brush pan lightly with butter-olive oil mixture.

9. 9

   Carefully place one sheet of phyllo over the baking pan so that about ¼ of the pan is covered; one corner should be completely covered and there should be a 2-3" overhang of phyllo (on the long side and short side of the pan). Brush this sheet gently with butter-olive oil mixture.

10. 10

    Place a second, third, and fourth sheet of phyllo so that each corner is covered with 2-3" of phyllo overhanging the sides. Gently brush each sheet of phyllo with butter-olive oil mixture as it is placed. (Make sure to brush the phyllo on the bottom of the pan and up the sides of the pan.)

11. 11

    Sprinkle 1-2 T. Panko over phyllo sheets in pan.

12. 12

    Place 4 more sheets of phyllo in pan, working one corner of the pan at a time, and gently brushing each sheet with butter-olive oil mixture; sprinkle these sheets with 1-2 T. Panko.

13. 13

    Repeat this step again (including sprinkling with Panko).

14. 14

    Evenly distribute spinach mixture over phyllo sheets in pan.

15. 15

    Carefully fold one layer of phyllo "overhang" (on each side of the pan) over spinach mixture. Lightly brush the folded-over-edges with butter-olive oil mixture.

16. 16

    Place one sheet of phyllo over spinach mixture, so that sheet is centered in pan. Lightly brush with butter-olive oil mixture.

17. 17

    Carefully fold over one more layer of phyllo "overhang" onto phyllo-topped spinach mixture; lightly brush the folded-over-edges with butter-olive oil mixture.

18. 18

    Repeat this step again.

19. 19

    Continue layering phyllo sheets on top of the spinach mixture, brushing each sheet lightly with butter-olive oil mixture, until all phyllo sheets have been used. Try to tuck the corners and edges of the phyllo sheets down along the sides of the pan, so that the spinach filling is well-sealed within the phyllo sheets.

20. 20

    With a very sharp knife, make 3 parallel slits through the top layer of phyllo sheets only, to create 4 even columns.

21. 21

    Bake 45-60 mins. in preheated oven until top layer of phyllo is golden brown.

22. 22

    Remove pan from oven, and allow spanakopita to cool slightly - about 10-15 mins.

23. 23

    Using a very sharp knife, cut through the original 3 slits all the way to the bottom of the pan. Then make 5 perpindicular and parallel cuts, evenly spaced, to make 6 rows.

24. 24

    Spanakopita may be served warm or at room temperature.