Making Spanakopita might seem intimidating because of the phyllo dough, but with a little patience and these detailed instructions, you’ll find it’s quite achievable and incredibly rewarding. Follow these steps to create a perfectly layered and flavorful Greek Spinach Pie:

1. Prepare the Spinach:

• Wash the Spinach: Thoroughly wash the fresh spinach in a large bowl of cold water to remove any dirt or grit. Lift the spinach out of the water and drain in a colander. Repeat if necessary until the water is clear.
• Wilt the Spinach: There are several ways to wilt spinach. You can steam it, blanch it briefly in boiling water, or sauté it in a large pan. Sautéing often adds more flavor. To sauté, heat 2 tablespoons of olive oil in a large, deep pan over medium heat. Add the spinach in batches, stirring frequently until it wilts down significantly. Don’t overcrowd the pan; work in batches if needed.
• Drain Excess Moisture: Once wilted, transfer the spinach to a colander and let it cool slightly. Then, using your hands, squeeze out as much excess water as possible. This is crucial to prevent a soggy filling. You can also use a clean kitchen towel to wrap the spinach and squeeze out the moisture.
• Chop the Spinach: Roughly chop the squeezed spinach and set aside.

2. Sauté the Aromatics:

• Sauté Onion and Scallions: In the same large pan you used for the spinach, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the sliced scallions and sauté for another 2-3 minutes until fragrant. Be careful not to brown the onions.

3. Combine the Filling Ingredients:

• In a large bowl, combine the squeezed and chopped spinach, sautéed onion and scallions, crumbled feta cheese, chopped fresh dill, chopped fresh parsley, dried oregano, and grated nutmeg.
• Whisk the Eggs: In a separate small bowl, whisk the eggs lightly.
• Add Eggs and Lemon Juice: Pour the whisked eggs and lemon juice into the spinach mixture. Season generously with salt and freshly ground black pepper. Remember that feta is already salty, so taste the mixture before adding too much salt.
• Mix Well: Thoroughly mix all the ingredients together until everything is evenly combined. The filling should be moist but not watery.

4. Assemble the Spanakopita:

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Prepare Phyllo Dough: Phyllo dough is delicate and dries out quickly. Keep the stack of phyllo sheets covered with a slightly damp kitchen towel while you work to prevent it from drying out and cracking.
• Grease Baking Dish: Lightly grease a 9×13 inch baking dish or a similar-sized rectangular or round dish with olive oil.
• Layer Phyllo Dough (Bottom Layers): Take one sheet of phyllo dough and place it in the baking dish. Brush it lightly with olive oil. Repeat with 5-7 more sheets of phyllo, brushing each sheet generously with olive oil before layering the next one on top. Let the excess phyllo dough overhang the edges of the dish. This overhang will be folded over later to create a sealed crust.
• Add Spinach Filling: Spoon the spinach and feta filling evenly over the layered phyllo dough in the baking dish.
• Layer Phyllo Dough (Top Layers): Layer another 5-7 sheets of phyllo dough over the spinach filling, brushing each sheet generously with olive oil as you go. Tuck the edges of the top phyllo layers down inside the dish as neatly as possible.
• Fold Overhanging Dough: Fold the overhanging phyllo dough from the bottom layers over the top layers, creating a crust around the edges of the pie. Brush the top of the Spanakopita generously with olive oil.

5. Bake the Spanakopita:

• Score the Top (Optional): Using a sharp knife, lightly score the top layers of phyllo dough into diamond or square shapes. This helps to release steam and makes it easier to serve later. Be careful not to cut all the way through to the filling.
• Bake: Bake in the preheated oven for 40-50 minutes, or until the phyllo dough is golden brown and crispy. The baking time may vary slightly depending on your oven. Keep an eye on it and adjust the time as needed. If the top is browning too quickly, you can loosely tent it with foil for the last 10-15 minutes of baking.
• Cool Slightly: Once baked, remove the Spanakopita from the oven and let it cool in the dish for at least 10-15 minutes before cutting and serving. This allows the filling to set slightly and makes it easier to slice.

6. Serve and Enjoy:

• Cut the Spanakopita into squares or diamond shapes following the score marks if you made them, or simply cut into desired portions.
• Serve warm or at room temperature. Spanakopita is delicious both ways.