Spanakopita

Preheat the oven to 375°F (190°C) and lightly brush a baking dish with Extra-Virgin Olive Oil.

Wash, drain, and roughly chop the Fresh Spinach; set aside to wilt slightly as you work.

Heat a large skillet over medium heat and warm Olive Oil. Add the chopped Onion and sliced Scallions and sauté until soft and translucent, about 5–7 minutes.

Add the chopped spinach to the skillet in batches, stirring until it wilts and any excess moisture cooks off. Season to taste with Fine Salt and Ground Black Pepper. Remove from heat and let cool slightly.

Transfer the spinach mixture to a fine sieve or a clean kitchen towel and press out as much liquid as possible to avoid a soggy filling.

In a large bowl, crumble the Feta Cheese and beat in the Eggs. Stir in chopped Fresh Dill and chopped Fresh Parsley, then fold in the drained spinach until evenly combined. Taste and adjust seasoning if needed.

Unroll the Phyllo Sheets and keep them covered with a damp towel so they don’t dry out. Brush the bottom of the prepared dish with a little more Extra-Virgin Olive Oil or melted butter.

Layer about half of the phyllo sheets in the dish, brushing each sheet lightly with the Extra-Virgin Olive Oil as you layer. Spread the spinach–feta filling evenly over the phyllo, then top with the remaining sheets, again brushing each layer with oil.

Tuck the edges neatly, score the top into squares or diamonds, and brush the surface with a final drizzle of Extra-Virgin Olive Oil.

Bake for 30–40 minutes, or until the phyllo is deep golden brown and crisp. Let the pie rest for about 10 minutes before cutting and serving so the filling sets.