• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes

• 500g fresh spinach, washed and roughly chopped
• 200g feta cheese, crumbled
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons dried dill
• 3 eggs, beaten
• Salt and pepper to taste
• 12 sheets of phyllo pastry
• 100g  unsalted butter, melted

1. Preheat your oven to 180°C (350°F) and grease a baking dish with a little bit of olive oil.
2. In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. Add the chopped spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat and let it cool for a few minutes.
4. In a large bowl, combine the crumbled feta cheese, beaten eggs, dried dill, salt, and pepper. Mix well.
5. Squeeze out any excess liquid from the cooked spinach and add it to the feta cheese mixture. Stir until all the ingredients are evenly combined.
6. Lay one sheet of phyllo pastry in the greased baking dish and brush it lightly with melted butter. Repeat this process, layering 6 sheets of phyllo pastry in total, brushing each sheet with butter.
7. Spread the spinach and feta mixture evenly over the phyllo pastry layers.
8. Layer the remaining 6 sheets of phyllo pastry on top of the filling, brushing each sheet with melted butter.
9. Tuck in any overhanging edges of phyllo pastry and brush the top with butter.
10. Using a sharp knife, score the top layers of phyllo pastry into portions.
11. Bake in the preheated oven for about 35-40 minutes or until the top is golden brown and crispy.
12. Once baked, remove from the oven and let it cool for a few minutes before slicing and serving.

Spanakopita is best enjoyed warm or at room temperature. Serve it as a main course with a side salad or as an appetizer for a gathering. Enjoy!