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Spinach Pie - Spanakopita

1 pound / 500 grams fresh spinach
2 tablespoons olive oil
12 green onions, chopped
1/2 pound / 250 grams feta cheese
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh dill, chopped
black pepper to taste
pinch grated nutmeg
12 sheets phyllo dough
olive oil

Rinse and stem the spinach, chop into small pieces or tear into
shreds. Rinse again and drain well to thoroughly dry. In a large
saute pan over medium heat, warm the olive oil. Add the spinach
and chopped green onions and saute until the spinach wilts and
cooks down, approximately 5-minutes. Transfer to a sieve and drain
well, chop coarsely again and set aside. In a medium mixing bowl
mash the Feta cheese with a fork. Add the parsley, dill and the
spinach mixture to the Feta cheese and thoroughly combine all
ingredients. Brush an ovenproof 9" / 22 cm x 13" / 33 cm baking
pan with olive oil. Lay 6 Filo sheets in the pan, lightly brushing
each with oil before adding the next layer. Spoon the spinach
mixture over the top of the filo and spread evenly. Lay 6 to 8 more
Filo sheets on top, brushing each one with oil before adding the
next layer. Cover and chill for about 30 minutes to set. Preheat
oven to 350F / 175C degrees. Bake until golden, about 30-minutes.
Let cool for 5 to 10-minutes to set, then cut squares and serve at


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