Spanakopita

Step by stepInstructions

1. Preheat the oven to 375°F. Sauté the scallions and garlic in 2 tablespoons of the olive oil until soft.
2. Add the spinach in batches; cook until wilted and dry, about 5 minutes. Cool completely, then squeeze out the excess liquid.
3. Stir in the feta, eggs, dill, parsley, salt, pepper, and nutmeg.
4. Brush a 9x13-inch dish with oil. Layer 6-7 phyllo sheets, brushing each, letting them overhang the edges.
5. Spread the filling evenly; fold the overhanging phyllo over the filling. Top with 6-7 more oiled sheets, tucking the edges in. Brush the top generously.
6. Score the top into squares, then bake 40-45 minutes until golden and crisp. Rest 10 minutes before cutting.