Spanakopita (Greek Spinach Pie)

Ingredients:

• 900 g spinach (washed and drained)
• 450 g of filo dough sheets
• 1/3 cup olive oil
• 1 bunch chopped green onions (white and green parts)
• 1/4 cup finely chopped parsley
• Salt and ground black pepper
• 225 g crumbled feta cheese
• 1-2 lightly beaten eggs
• 1 cup (225 g) melted butter

Preparation:

1. Heat a tablespoon of oil in a large skillet, add half the spinach and cook until wilted, tossing with tongs, about 2 minutes.
   
   Add the spinach, squeeze out any excess liquid, and chop coarsely. Repeat with the remaining spinach, using another tablespoon of olive oil. Drain the pan and add the remaining olive oil.
   
   Add the green onions and sauté until softened, about 2-3 minutes. Add the spinach to the onions along with the parsley, salt, and pepper. Cook over low heat for 1-2 minutes, then remove from heat and let cool. (This can be done the day before and stored in the refrigerator.)
2. Add feta cheese and enough beaten egg to moisten the cooled spinach mixture.
   
   Preheat oven to 180°C. Grease a baking sheet with a little melted butter.
   
   Roll out the filo dough on a flat surface and cover with parchment paper and a damp towel to prevent it from drying out and becoming brittle. Using a sharp knife, cut the dough into 8x28 cm strips and cover again with a towel. Using a pastry brush, brush the filo sheets with melted butter.
3. Place a small spoonful of spinach filling about 2.5 cm from the edge of the dough. Fold the end over the filling to form a triangle, then continue folding the strip into triangles, like folding a flag. Repeat with the remaining strips of dough, placing the filled triangles on a baking sheet and covering them with a towel until baked.
   
   Lightly brush the triangles with butter, then bake for 20-25 minutes, until golden and crisp. Serve hot. (You can freeze the triangles before baking, layering them with parchment paper to prevent them from sticking together. Bake frozen triangles for 10 minutes longer.)
4. In a pie pan: Grease a 9 x 13-inch baking dish with butter and line the bottom with 6 sheets of phyllo, brushing each one with butter. Spread the spinach filling on top of the dough, then top with 6 more sheets of phyllo, brushing each one with butter. Score the top three sheets with a sharp knife. Bake for 40-45 minutes, until golden brown. Let rest for 15 minutes, then cut into squares and serve warm.