Spanakopita

Heat 1 tablespoon of olive oil in a large skillet over medium heat. In batches, sauté the spinach until wilted. Place in a large sieve and let cool. Squeeze out excess liquid from the spinach until dry. Place in a large mixing bowl.

Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add the onion, green onions, and garlic and cook until the onions start to soften, 3 to 5 minutes. Transfer to the bowl with the spinach, and let cool for 5 minutes.

Add the feta cheese, fresh parsley, fresh dill, lightly beaten eggs, salt, and ground black pepper to the spinach mixture and stir to combine.

Preheat oven to 350°F (175°C). Lightly brush a 9x13-inch baking pan with some of the melted unsalted butter.

Lay one sheet of phyllo dough in the prepared baking pan, letting the excess go up the sides of the pan. Using a pastry brush, brush the dough with melted unsalted butter. Repeat with 7 more sheets of phyllo dough and more melted unsalted butter.

Spread the spinach mixture evenly on top of the stacked phyllo.

Lay one sheet of phyllo dough on top of the filling and brush with melted unsalted butter. Repeat with the remaining 7 sheets of phyllo dough and melted unsalted butter.

Tuck the ends of the dough down around the edges creating a pretty border. Using a sharp knife, lightly score the top layer of phyllo into 12 squares.

Bake for 50 minutes, or until golden brown and the filling is heated through.

Serve the spanakopita warm. Leftovers can be covered and refrigerated for up to 3 days or frozen for up to 3 months.