Spanakopita

Steps

1. 1
   Roughly chop the spinach, toss it in a large bowl with the salt and rub it with your hands for 2–3 minutes until it wilts to a third of its volume; leave it for 10 minutes.
2. 2
   Squeeze the spinach by the handful as hard as you can, then wrap it in a clean tea towel and wring out the last of the liquid — wet spinach is the one thing that makes the bottom layers soggy.
3. 3
   Warm 3 tbsp of the olive oil in a pan over medium heat and soften the onion and spring onions for 5 minutes, then let them cool slightly.
4. 4
   Mix the spinach, softened onions, dill, parsley, crumbled feta, eggs, nutmeg and plenty of pepper into a thick, fairly dry filling.
5. 5
   Heat the oven to 180°C (fan 160°C) and brush a 30 × 23 cm baking dish with olive oil.
6. 6
   Lay a filo sheet in the dish so it overhangs the sides, brush it with oil and repeat with half the sheets, turning each slightly so the overhang is even; keep the rest under a damp towel so they do not dry out.
7. 7
   Spread the filling evenly, fold the overhang over it, then layer the remaining sheets on top, brushing each with oil, and tuck the edges down the sides of the dish.
8. 8
   Brush the top generously with oil, flick over a few drops of water and score through the top layers into 8 squares with a sharp knife.
9. 9
   Bake for 45–50 minutes until deep golden and crisp all over, then rest for at least 15 minutes before cutting along the scored lines; it is as good warm as at room temperature.