Spanakopita

1. Wash the spinach well, then wilt it in batches in a dry pan or pot of boiling water for 1 to 2 minutes until just collapsed; drain, cool, and squeeze out as much liquid as possible before roughly chopping.
2. Heat 2 tablespoons of the olive oil in a skillet over medium heat and gently soften the chopped onion for 6 to 8 minutes, then stir in the sliced scallions for another minute and let the mixture cool.
3. In a large bowl combine the squeezed spinach, cooked onions and scallions, chopped parsley and dill, crumbled feta, beaten eggs, grated nutmeg, and lemon juice, then season with salt and pepper, keeping in mind the feta is already salty.
4. Preheat the oven to 180 C (350 F) and brush a baking dish with melted butter; lay a sheet of phyllo in the dish and brush it lightly with butter, repeating with about five sheets to build the base, letting any overhang drape over the sides.
5. Spread the spinach filling evenly over the pastry base, then fold the overhanging edges back over the filling and top with the remaining phyllo sheets, brushing each with butter and tucking the edges down neatly.
6. Brush the top with the last of the butter and lightly score the upper layers into portions with a sharp knife so they are easy to cut after baking.
7. Bake for 40 to 45 minutes until the pastry is deep golden and crisp, then let the spanakopita rest for 10 minutes before slicing and serving warm or at room temperature.

You'll use: Oven · Frying pan / skillet · Pan · Large pot · Saucepan