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1
About an hour before youre ready to work, take the phyllo out of the fridge and allow it to come up to room temperature.
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2
Squeeze all the excess liquid out of your spinach by wrapping it in a dish towel or a couple layers of paper towels.
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3
It may be easiest to do this one pound at a time.
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4
There will be a lot of liquid, so when you think youre done squeezing, squeeze some more!
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5
In a large bowl, mix the spinach with the scallions, parsley, dill, eggs, feta, black pepper and olive oil until everything is combined.
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6
Lay a sheet of phyllo dough down in a 9x13-inch pan and spray well with olive oil.
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7
Repeat layering and spraying until you have 8 sheets of phyllo.
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8
Spread 1/2 of your spinach mixture evenly across your phyllo.
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9
Lay down 4 more oiled sheets of phyllo on top and then spread the remaining spinach mixture on top.
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10
Finish with the rest of your phyllo dough, always spraying with olive oil in between.
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11
Score the spanakopita by cutting criss-cross diagonal lines from one side of your pan to the other.
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12
Sprinkle with a little water and bake in a preheated oven at 375 degrees F for 60 minutes or until the top is a lovely golden brown.
