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 

2 eggs

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. 


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