|Frozen spinach||10 Ounce|
|Onion||1 Large, chopped|
|Green onions||1 Bunch (100 gm), chopped|
|Garlic||2 Clove (10 gm), minced|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Crumbled feta cheese||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
1-Preheat oven to 350 degrees F. Lightly oil a square baking pan.
Heat olive oil in a large skillet over medium heat. Saute onions, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
2-In a medium bowl, mix together eggs and feta. Stir in spinach mixture. Lay 6 phyllo sheets in prepared baking pan, and brush lightly with the melted butter. Lay another 6 phyllo sheets on top, brush with melted butter, and repeat process with 6 more phyllo sheets. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with melted butter, then layer remaining phyllo sheets, brushing each with melted butter. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Test by inserting a table knife to the center. If it comes out relatively clean, your spanakopita is done. Don’t let this go beyond golden brown.
Cut into squares and serve while hot.