Before you start the spanakopita, be sure your phyllo is defrosted and the spinach is well drained.
Preheat your oven to 350 degrees Fahrenheit.
Dice the onions. Heat a fry pan over medium heat and add the oil. Saute the onions until slightly browned. While the onions cook, toast the pine nuts over low heat, then roughly chop and set aside. Next, finely chop the mint and dill. Once the onions are done, turn off the heat and add the spinach, chopped herbs, pine nuts, pepper, and nutmeg. Mix everything together. Transfer to a bowl and let cool slightly. Add the eggs and mix until evenly combined. Lastly, break up the feta and fold into the spinach mixture.
- 3 lb frozen, chopped spinach (1.36 kg or 4 cups once drained)
- 2 medium onions
- 2 tbsp olive oil
- 2 tsp kosher salt
- 6 tbsp pine nuts
- 3 tbsp fresh mint
- 4 tbsp fresh dill
- 1 tsp freshly ground black pepper
- 1 tsp fresh nutmeg
- 2 large eggs
- 1 1/2 cups feta cheese (preferably goat or sheep)