Greek Spanakopita

Ingredients

• 1 package wheat phyllo dough
• 16 oz spinach
• 8 oz feta cheese
• 4 large egg whites
• 1 medium onion
• 2 cloves garlic
• 0.25 cup dill
• 0.25 cup parsley
• 2 tbsp olive oil
• 0.5 tsp nutmeg
• 0.5 tsp black pepper

Instructions

1. 1Preheat oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish.
2. 2Sauté onion and garlic in 1 tablespoon olive oil over medium heat until soft and translucent.
3. 3Add spinach to the pan and cook until wilted. Let the mixture cool and then squeeze out excess liquid.
4. 4In a large bowl, combine the spinach mixture with feta cheese, egg whites, dill, parsley, nutmeg, and black pepper.
5. 5Lay one sheet of phyllo dough in the prepared baking dish, and brush lightly with olive oil. Repeat with half of the phyllo sheets.
6. 6Spread the spinach and feta mixture evenly over the phyllo layer.
7. 7Cover the filling with the remaining phyllo sheets, brushing each sheet with olive oil.
8. 8Tuck the edges of the phyllo sheets into the sides of the dish to seal in the filling.
9. 9Lightly score the top layer of phyllo dough with a knife to make serving easier after baking.
10. 10Bake in the preheated oven for 40 minutes, or until the phyllo is golden and crispy.
11. 11Let cool for a few minutes before serving.
12. 12Garnish with a sprinkle of fresh dill before serving.