Spanakopita (Greek Spinach Pie)

Instructions

Heat the oven to 180°C (350°F). Wash the spinach, trim off any large stems and chop it. Steam it over boiling water for 2 minutes, until wilted and much smaller in volume, then drain and press out the liquid with the back of a spoon.

Warm the olive oil in a large skillet over medium heat and cook the onion until slightly tender. Add the scallions and cook until limp, then take the pan off the heat and stir in the parsley, dill, nutmeg, salt and pepper.

Add the feta, cottage cheese, parmesan, spinach and lemon juice to the skillet and mix. Fold in the beaten eggs gently until evenly combined.

Brush a 9x12-inch baking dish with clarified butter. Lay in a sheet of phyllo so it covers the base and the edges fold up the sides, brush it with butter, and add another sheet. Keep layering and brushing until the base has about 8 sheets.

Spread half of the spinach filling over the phyllo and smooth it level with a rubber spatula. Cover it with 5 to 8 more sheets, brushing each with butter, then spread the remaining filling on top and smooth it.

Finish with another 5 to 8 buttered sheets. Roll up any overhanging phyllo, crumble any broken pieces over the top, and drizzle on whatever butter is left.

Bake on a middle rack for 45 minutes, until puffed and golden. Let the pie rest for 10 minutes before cutting and serving.