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1
Position rack in center of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
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2
Place the spinach in a wire-mesh strainer or colander, place over a sink and drain well.
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3
Use your hands or a paper towel to squeeze the excess water out of the spinach.
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4
Place the spinach in a medium mixing bowl.
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5
Add the salt, pepper, oregano, parsley, and basil.
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6
Stir in the beaten egg, olive oil, and lemon juice.
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7
Add the feta cheese and mix well to combine.
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8
Set aside.
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9
Gently unfold the phyllo dough.
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10
* Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter.
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11
Place a second phyllo sheet on top of the first and brush with butter.
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12
Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers.
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13
Using a sharp knife, cut the phyllo sheets lengthwise into 3 strips.
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14
Place 2 tablespoons of the spinach filling 1 inch from the bottom end of each strip.
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15
Take the bottom right corner of the strip between your thumb and finger and fold over the spinach filling to the left to make a triangle.
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16
Gently pull up the bottom left corner and fold up to make a second triangle.
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17
Continue folding until you reach the top.
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18
Place the triangle, seam side down, on the prepared baking sheet.
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19
Brush the completed triangle lightly with butter.
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20
Repeat with the remaining strips and phyllo sheets until all of the filling is used.
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21
Arrange the triangles 2 inches apart on the baking sheet.
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22
Bake for 15 minutes, until golden and heated all the way through.
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23
Remove the spanakopita from the oven and cool slightly on the baking sheet.
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24
Serve warm or at room temperature.
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25
*It is important to keep a piece of plastic wrap and a damp cloth or paper towel over the phyllo sheets that you are not working with to keep them from drying out.
