Spanokopita

Ingredients

• 1/2 cup olive oil
• 1 bunch chopped scallions
• 2 10 oz boxes frozen chopped spinach, defrosted
• 2 tbsp chopped fresh dill
• 3 extra-large eggs, lightly beaten
• 7 oz feta cheese, crumbled
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 40 sheets (1 box) phyllo dough, defrosted overnigh in the refrigerator
• 1/2 cup (2 sticks) unsalted butter, melted
• 1/2 cup plain dry breadcrumbs

Directions

1. eheat the oven to 400.

2. Heat the olive oil in a saute pan and add the scallions.

3. Cook for 5 minutes or unti soft.

4. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl.

5. Add the scallions, dill, eggs, feta, salt and pepper and mix together.

6. Keep the phyllo dough sheets covered with a damp kitchen towel.

7. Unfold 1 sheet of the phyllo dough.

8. Brush sheet with melted butter and sprinkle with breadcrumbs.

9. Repeat the process by laying a second phyllo sheet over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used.

10. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough.

11. Roll it up.

12. Brush the top with butter and score the roll into 1-inch rounds.

13. Place it on an oiled baking sheet.

14. Repeated until all the pastry and filling have been used.

15. Place in oven and bake for 12 minutes or until the edges are lightly browned.

16. Serve warm.

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