Σπανακόπιτα

Heat two tablespoons of olive oil in a large skillet over medium heat, add the scallions, and cook for two minutes until softened before adding the chopped spinach in batches, stirring until fully wilted.

Transfer the wilted spinach to a colander set over a bowl and press firmly with the back of a spoon to squeeze out as much liquid as possible, then spread on a clean kitchen towel and wring dry.

In a large mixing bowl, combine the squeezed spinach with the crumbled feta, beaten eggs, dill, parsley, nutmeg, salt, and pepper, folding gently until all ingredients are evenly distributed throughout the filling.

Preheat the oven to 180 degrees Celsius and brush a 23-by-33-centimetre baking dish generously with olive oil, ensuring the bottom and sides are well coated to prevent the phyllo from sticking.

Lay one sheet of phyllo dough in the dish, letting any excess drape over the edges, and brush the entire surface with olive oil. Repeat with five more sheets, brushing each one before adding the next layer.

Spread the spinach and feta filling evenly over the phyllo base, pressing it down gently with a spatula to create a smooth, compact layer that reaches into all corners of the dish.

Layer the remaining six sheets of phyllo on top of the filling, brushing each sheet generously with olive oil before adding the next, then tuck any overhanging edges neatly under the pie.

Using a sharp knife, score the top layers of phyllo into squares or diamond shapes, cutting through only the top pastry layers so steam can escape during baking without disturbing the filling.

Sprinkle a few drops of cold water over the top to help prevent the phyllo edges from curling, then bake for thirty-five to forty minutes until the pastry is deeply golden and crisp throughout.

Remove from the oven and allow the spanakopita to rest for ten minutes before cutting along the scored lines and serving warm or at room temperature as a main course or appetizer.