Spanakopita (Greek Spinach Pie with Feta Cheese) Fast2eat

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  Important: If your phyllo pastry was in the freezer, take it out in time for it to defrost. See notes for best results.

Prepare the Filling

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  Before you begin mixing the filling, be sure the spinach is very well washed and drained.
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  Spinach should be dry before you begin cooking. If using frozen spinach, thaw completely and squeeze out excess water.
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  Chopp dried spinach using a food processor.
  
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  Heat olive oil in a sauté pan. Sauté the onions and garlic until tender.
  
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  Add the spinach, green onions, parsley, and other desired seasonings, and cook for 5 to 10 minutes until the spinach is wilted and heated through.
  
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  Note: If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be as dry as possible before it goes anywhere near the pastry. Otherwise it's going to make the phyllo dough soggy, and you don't want soggy spanakopita.
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  Remove from heat and set the spinach aside to cool.
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  In a mixing bowl, combine the feta, eggs, cottage or ricotta cheese and nutmeg.
  
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  Add the cooled spinach mixture and stir until all is well-combined.
  

Prepare the Phyllo

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  Carefully remove the phyllo roll from the plastic sleeve. Unroll the phyllo sheets and place them between two very lightly damp kitchen cloths.
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  Most packages come in 12- x 18-inch sheets when opened fully. Using scissors or sharp knife, cut the sheets in half to make two stacks of 9- x 12-inch sheets.

Assemble the Spanakopita

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  Preheat the oven to 175°C (350°F).
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  Using a pastry brush, lightly grease the bottom and sides of a 7-x 11-inch rectangular baking dish with olive oil.
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  Layer about 5 half sheets of phyllo on the bottom of the baking dish letting them cover the sides of the dish and making sure to brush each sheet with olive oil.
  
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  Add spinach mixture over the phyllo crust in an even layer and press with a spatula to flatten.
  
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  Layer the other 5 half phyllo sheets on top of the spinach mixture in the pan, making sure to brush each sheet well with olive oil.
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  Brush the very top layer with olive oil (or eggwash).
  
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  Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil.
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  Score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later, (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.) or leave the cutting to later.
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  Bake until the pie turns a deep golden brown, about 30 minutes.
  
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  Let cool for a few minutes and then cut into squares and serve while hot.