3 tablespoons olive oil
2 bags Cold Alex Frozen Spinach Leaves
1/2 bunch fresh dill, chopped
1/2 bunch Italian parsley, chopped
About 250 gms. feta cheese, crumbled
Salt and pepper to taste
1 to 2 eggs, beaten
12 to 14 sheets filo dough
1/2 cup Melted butter or olive oil
Preheat oven to 180°C. Heat the butter or oil in a large sauté pan over medium-high heat.
Add the scallions and sauté for about 2 minutes. Add Cold Alex Frozen Spinach Leaves in batches, stirring each addition to wilt. Finally stir in the dill and parsley. Remove to a colander and allow to cool somewhat.
When the spinach is cool enough to handle, squeeze out any excess liquid.
Mix together the spinach, feta, salt and pepper in a large bowl. Adjust seasoning to taste and stir in the eggs.
Grease a 9-inch square baking dish or a deep-dish pie tin. Lay a layer of filo over the dish and brush with butter or oil. Add 5 or six more sheets of filo, each at a different angle to cover the entire bottom of the dish, brushing each layer with butter or oil before adding the next. Press the filo carefully down into all corners of the dish.
Add the spinach-cheese filling to the dish and spread out evenly.
Using the remaining filo, repeat the process of adding layers to form a top to the dish. Trim the edges of filo to leave about 1 1/2 inches hanging over the edge of the dish. Roll the edges together toward the center of the dish to seal the spanikopita.
Place the dish in the preheated oven and bake until the crust is nicely browned, anywhere from 45-60 minutes. Remove from the oven and cool for about 15 minutes before serving.