Spanakopita

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until the onion is soft and translucent.
3. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
4. In a large bowl, combine the cooked spinach mixture, crumbled feta, Parmesan cheese, dill, parsley, salt, and pepper. Mix well to combine.
5. Brush a 9x13-inch baking dish with melted butter.
6. Lay a sheet of phyllo dough into the dish and brush with melted butter. Repeat this process with about 5 more sheets, ensuring each layer is brushed with butter.
7. Spread the spinach and cheese mixture evenly over the layered phyllo.
8. Continue layering the remaining phyllo sheets on top, brushing each sheet with butter, just as before. Use about 6 sheets for the top layer.
9. Tuck in the edges of the phyllo around the dish to seal the filling.
10. Bake in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp. Let cool slightly before cutting into squares to serve.