Easy Spanakopita

Instructions

1. For the "easy" version of this recipe (delicious and simple, but less authentic), use frozen phyllo dough. Defrost your phyllo dough - you may need to start this process a day ahead. If you're making phyllo dough from scratch, allow ample time to make, rest, and roll out the dough sheets. Instructions are provided in the notes section.Preheat the oven to 350 degrees F.Before you start, make sure thawed spinach is very well drained by pressing it firmly several times in a mesh colander over the sink. Removing excess liquid is key to making the pie not soggy.In a sauté pan over medium heat add 1 tbsp olive oil. Once hot, add onion and cook until tender, about 5 minutes. Add garlic and cook for 30 seconds more, or until fragrant. Remove from heat and cool to room temperature.
2. In a mixing bowl combine the onion and garlic along with the remaining filling ingredients and the remaining 2 tbsp olive oil, mix well. Set aside.
3. Lightly brush the inside of a 9X13-inch baking dish with olive oil.Remove phyllo dough from package and lay it gently on a flat surface. Place a clean damp tea towel over the dough, covering it completely. This will keep it soft and pliable for the recipe. If you don’t cover it, the dough will dry out quickly and break easily.If using 13x18 size sheets of phyllo dough, trim 1 1/2 inches from two of the edges (a short edge and a long edge). If using 9x13 size, overlap the pieces as you layer them to make sure you get good coverage on the bottom and sides for the lower crust.Lay phyllo one sheet at a time in the pan, covering the bottom of the dish, with dough coming up the sides. Lightly brush each sheet with olive oil. To spread the olive oil evenly, flick the oil lightly with your brush around the sheet, then brush gently to spread (it doesn’t have to fully coat the sheet).
4. Once you have stacked 8 sheets, spread filling into the pan over the top of the sheets.
5. Repeat stacking and brushing with the remaining sheets of phyllo and oil, stacking 6-8 sheets on top of the pie. Brush the top liberally with remaining olive oil, using more as needed - having the top well oiled will give it a nice crunch and a golden sheen.
6. With a sharp paring knife, trim excess dough off the edges so the pastry is flush with the inside of the pan. Use the same knife to score the top layer of phyllo into 12 squares. Be sure not to cut all the way through the bottom crust, or you’ll risk having a soggy pie.
7. Bake for 40-50 minutes, or until the top phyllo crust is golden brown all over. Cool until warm but no longer hot, about 30 minutes. Cut squares along score marks. Serve warm. This pie is also great at room temperature. Refrigerate leftovers for up to 4 days.