Spanakopita (Greek Pie with Feta and Spinach)

Ingredients:

• 2 packs (280 g) frozen chopped spinach (defrosted)
• 40 sheets (1 pack) frozen filo pastry (thaw overnight in the refrigerator)
• 1/2 cup olive oil
• 1 bunch chopped green onions (white and green parts)
• 2 tablespoons chopped fresh dill
• 3 lightly beaten category CO eggs
• 200 g crumbled feta cheese
• 1/4 tsp coarse salt
• 1/4 tsp ground black pepper
• 225 g melted butter
• 1/2 cup breadcrumbs

Preparation:

1. Preheat oven to 205°C.
   
   Heat olive oil in a frying pan and add green onions. Sauté for 5 minutes until soft. Meanwhile, squeeze most of the liquid out of the spinach and place it in a bowl. Add green onions, dill, eggs, feta cheese, salt, and pepper, and stir.
2. Hold the phyllo sheets under a damp kitchen towel. Unfold one sheet. Brush it with melted butter and sprinkle with breadcrumbs. Repeat the process, placing a second layer of dough on top of the first, brushing it with melted butter and sprinkle with breadcrumbs, and so on until you have 10 sheets.
3. Place 3/4 cup of the spinach mixture in a log shape along one edge of the phyllo dough. Roll it up. Brush the surface of the dough with butter and roll the resulting log into a 2.5 cm circle. Place on a greased baking sheet. Repeat until all the dough and filling has been used.
   
   Place in the oven and bake for 12 minutes, until the edges are lightly browned. Serve warm.