Spanakopita with Feta

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Heat the first portion of olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 150.0 gr Yellow Onion

   Cookware: large skillet

3. Step 3

   Add the spinach in batches, stirring until each batch wilts. Cook until little liquid remains, then transfer the spinach-onion mixture to a colander and let it cool slightly.

   Timer: 10 min (fixed)

   Ingredients used: 900.0 gr Spinach

   Cookware: colander, large skillet

4. Step 4

   Press or squeeze as much liquid as possible from the cooled spinach mixture, then chop it coarsely.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, colander, cutting board

5. Step 5

   Combine the spinach mixture, feta, eggs, dill, parsley, salt, black pepper, and nutmeg in a large mixing bowl.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 2.0 piece Egg, 300.0 gr Feta Cheese, 15.0 gr Fresh Dill, 1.0 gr Ground Nutmeg, 20.0 gr Parsley, 3.0 gr Salt

   Cookware: Large Mixing Bowl

6. Step 6

   Brush the baking dish with some of the allocated oil. Layer the first half of the phyllo in the dish, brushing each sheet lightly with oil and allowing the edges to extend over the sides.

   Timer: 10 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 125.0 gr Phyllo Dough

   Cookware: baking dish, pastry brush

7. Step 7

   Spread the prepared spinach and feta filling evenly over the phyllo. Fold the overhanging edges inward over the filling.

   Timer: 3 min (fixed)

   Cookware: baking dish, Large Mixing Bowl

8. Step 8

   Layer the remaining phyllo over the filling, brushing each sheet with the remaining oil. Tuck the edges into the dish and score the top into eight portions without cutting through the filling.

   Timer: 10 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 125.0 gr Phyllo Dough

   Cookware: baking dish, Chef Knife, pastry brush

9. Step 9

   Bake until the phyllo is deeply golden and crisp and the center of the filling reaches 74°C.

   Timer: 40 min (fixed)

   Cookware: baking dish, oven

10. Step 10

    Rest the spanakopita before cutting along the scored lines and serving.

    Timer: 10 min (fixed)

    Cookware: baking dish, Chef Knife