Spanakopitakia (Greek recipe)

To prepare the spanakopitakia, first clean the vegetables: rinse the scallions, trim the base, remove the outer layer 1, and slice them into rings 2. Then finely chop the dill 3 and rinse the spinach under running water.

Heat the oil in a pan, add the scallions 4 and spinach 5, cover with a lid 6, and cook over medium heat for 10 minutes.

When the spinach is cooked, transfer it to a strainer placed over a bowl 7 and press with a spatula to release excess water 8. At this point, transfer the spinach to a cutting board and chop finely with a knife 9.

Pour the chopped spinach into a bowl, add the crumbled feta by hand 10, an egg 11, and the chopped dill 12.

Add pepper 13 and stir to mix the ingredients well 14. Preheat the oven to 355°F. Take the phyllo dough and separate it to obtain two sheets, each consisting of 3 layers of dough 15.

Divide each of these sheets into 4 strips about 4 inches wide, which will then have a rectangular shape 16. Melt the butter in a saucepan and brush the surface of each rectangle with the melted butter 17. Take a spoonful of the spinach mixture and place it at the base of one of the rectangles 18,

then fold the dough over the filling, aligning the base with one of the sides to form a triangle 19; continue folding the dough this way until you reach the end of the rectangle 20. Gently press to seal the parcel 21 and place them on a baking sheet lined with parchment paper, with the opening facing down.

Brush the parcels with the beaten egg 22 and bake in a preheated oven at 355°F for about 20 minutes until they turn golden brown 23. Your spanakopitakia are ready to be enjoyed 24!