SPANAKOPITA (GREEK SPINACH PIE)
Instructions: Heat the olive oil in a large deep skillet. Cook the onions, scallions, and dill in the olive oil until the onions are soft and translucent,
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Cooking tools:
- Pastry brush
- Chef's knife
- Cutting board
- Skillet
- Baking pan
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Measuring cup
- Whisk
- Fork
- Saucepan
Ingredients
- 1 cup olive oil
- 2 medium onions, minced
- 3 bunches scallions, minced (about 2 cups)
- ½ bunch dill, chopped fine (about ¾ cup)
- 2, 10-ounce boxes frozen chopped spinach (defrosted and squeezed dry)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 ½-pounds feta cheese, crumbled
- 5 eggs, beaten
- 2 sticks butter, melted
- ½-pound phyllo pastry sheets (about 25 9” x 13” sheets)
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