Spanakopita (Spinach Turnovers) | RICARDO

Ingredients

• 1 onion, chopped
• 3 tbsp (45 ml) olive oil
• 18 cups (540 g) fresh spinach, trimmed and washed
• 3 garlic cloves, finely chopped
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp ground fennel seeds
• 1 egg, beaten
• 1 1/2 cups (180 g) crumbled feta cheese
• 4 sheets phyllo dough
• 6 tbsp (85 g) butter, melted