Spanakopita Tray Pie with Feta, Dill and Crisp Phyllo

What you need

• 1 kg (2 1/4 lb) fresh spinach, or 600 g (1 1/4 lb) frozen spinach, thawed
• 1 tsp salt, for wilting the spinach
• 150 ml (2/3 cup) extra virgin olive oil, divided
• 1 onion, finely chopped
• 6 spring onions, thinly sliced
• 3 large eggs
• 300 g (10 oz) feta, crumbled
• 30 g (1 oz) dill, chopped
• 15 g (1/2 oz) flat-leaf parsley, chopped
• 1/2 tsp black pepper, freshly ground
• 450 g (1 lb) phyllo, thawed if frozen

Method

Restated from the original video

1. 1

   Wash the spinach, cut away any thick stems and chop the leaves roughly.

2. 2

   Toss the spinach with the salt in a colander and leave for 15 min to wilt. Squeeze it hard by the handful until no more liquid runs out.

3. 3

   Heat 2 tbsp of the olive oil in a frying pan over medium heat. Cook the onion and spring onions until soft and translucent, 5-6 min, then let them cool a little.

4. 4

   Beat the eggs in a large bowl. Stir in the spinach, the onion mixture, feta, dill, parsley and pepper.

5. 5

   Heat the oven to 180 °C (350 °F). Brush a 23 x 33 cm (9 x 13 in) baking dish with olive oil.

6. 6

   Unroll the phyllo and keep it covered with a damp tea towel so it does not dry out.

7. 7

   Lay a sheet of phyllo in the dish so it comes up the sides and brush it lightly with oil. Repeat with half the sheets.

8. 8

   Spread the filling over the phyllo in an even layer and fold the overhanging edges onto it.

9. 9

   Cover with the remaining sheets one at a time, brushing each with oil and tucking the edges down the sides. Brush the top well.

10. 10

    With a sharp knife, score the top layers into squares without cutting through to the filling. Flick a few drops of water over the surface.

11. 11

    Bake until deep golden and crisp, 45-55 min.

12. 12

    Rest the pie for 15 min, then cut along the scored lines. Serve warm or at room temperature.

Imported from yummynoises.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.