We love Greek food and are fortunate to have lots of good Greek restaurants in our city. But I still make a lot of Greek food on my own. This spinach pie is a favorite.
Pour 3 tablespoons of olive oil in a large skillet and heat over medium heat.
Saute one large diced onion in the oil. Add some salt and pepper.
Add a few diced scallions. I had frozen ramps so I used them. If you use scallions, add some diced garlic as well.
Add 2 pounds of fresh spinach. You will need to add it a few cups at a time until it cooks down.
Keep tossing it around until the spinach shrinks.
Cook it until there is no liquid left. It will take only a few minutes. Stir in some diced fresh dill, about 1/4 cup. Sit the spinach aside to cool.
Break 4 eggs into a bowl. Zest two lemons into the eggs.
Add 8 oz. of crumbled feta cheese and 1/4 cup of Parmesan. Add more salt and pepper.
When the spinach has cooled, mix it with the eggs and cheese.
Brush a rectangular pan with butter and layer 8 pieces of phyllo brushing each sheet with butter as you go along. Yes, your phyllo will rip and be a pain in the butt. Just ignore it and keep layering and no one will notice it in the end. Spread the cooled spinach mixture over the phyllo and then add 8 more layers of phyllo brushing each layer with butter. Tuck the edges down into the sides of the pan. Place this in the fridge for about a half hour. Heat your oven to 350 degrees.
Remove the spanakopita from the fridge and score it by cutting through the top layers of phyllo and through the spinach but not through the bottom layers of dough. Place it in the oven and bake for about 1 hour until the pastry is puffed and golden. Prepare for your house to smell heavenly.
Remove from the oven and let it rest for about 15 minutes.
Serve it while it is warm.
We like to squeeze a wedge of lemon over each piece as we eat it.