Greek Spanakopita (Spinach and Feta Pie)

In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent, then stir in minced garlic. Add fresh spinach and sauté until wilted (or stir in thawed, squeezed spinach). Season with salt and pepper. Remove from heat and let cool for a few minutes.

Transfer the cooled spinach mixture to a large bowl. Add crumbled feta, beaten eggs, and chopped dill. Mix everything well until the filling is evenly combined and creamy. Adjust seasoning if needed.

Preheat oven to 375°F (190°C). Brush the bottom of a baking dish with olive oil. Place one sheet of phyllo dough in the pan and lightly brush with oil. Repeat layering 5–6 sheets, brushing each with oil. Keep unused phyllo covered with a damp cloth to prevent drying.

Spread the spinach-feta filling evenly over the phyllo base. Add another 5–6 phyllo sheets on top, brushing each layer with oil. Tuck in any overhanging edges neatly.

Using a sharp knife, gently score the top layer into squares or triangles. Bake for 45 minutes, or until golden brown and crispy. Let the pie rest for 15 minutes before slicing and serving.