Makes 16 servings
Total time: 1.5 hours
1 cup diced onion
1 cup sliced scallions
1 cup diced fennel bulb
7 Tbsp. Olive oil
1.5 lb. Frozen chopped spinach, thawed
1 cup chopped fresh flat- leaf parsley
1/2 cup chopped fresh dill
8 oz frozen phyllo dough, thawed
8 oz feta cheese
1/2 cup Parmesan
Salt and pepper
1 egg yolk
1 Tbsp. Milk
Preheat oven to 350 degrees. Brush bottom of an 8-inch square baking dish with olive oil.
Prep onion, scallions, and fennel in 3 Tbsp oil in a large pot over medium heat, covered, until translucent, about 10-15 minutes. Stir in spinach, parsley, and dill; cover. Allow spinach to warm through.
Drain spinach mixture and squeeze dry, in batches, in a towel. Allow mixture to cool.
Cut stack of phyllo sheets into an 8 inch square. Combine spinach mixture, 2 eggs, feta, and Parmesan; season with salt and pepper.
Layer 10 sheets of phyllo dough in prepared dish, brushing each sheet lightly with some of the remaining 4 tbsp oil. Top phyllo with spinach mixture. Layer remaining phyllo over spinach mixture, brushing each sheet lightly with oil.
Whisk together egg yolk and milk; brush on top sheet of phyllo. Cut evenly spaced 1 inch slits in phyllo layers down to the filling.
Bake spanakopita 30-35 minutes; serve hot or at room temperature.
*For crispy layers, very lightly brush each layer of phyllo with a small amount of love oil.