Mediterranean Roasted Pepper Spanakopita

Ingredients

• 16 ounces Fresh baby spinach, chopped
• 8 ounces Feta cheese, crumbled
• 0.5 cup Roasted red peppers, diced
• 0.25 cup Kalamata olives, pitted and chopped
• 1 package Phyllo dough, thawed
• 0.75 cup Unsalted butter, melted
• 4 stalks Green onions, thinly sliced
• 2 tablespoons Fresh dill, chopped
• 2 units Large eggs, lightly beaten
• 2 cloves Garlic, minced

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking pan with melted butter.

2. 2

   Sauté the green onions and garlic in a small amount of butter until soft, then add the spinach in batches until wilted.

3. 3

   Place the wilted spinach in a colander and squeeze out as much moisture as possible using a clean kitchen towel; this prevents a soggy crust.

4. 4

   In a large bowl, mix the dried spinach with feta, roasted red peppers, olives, dill, and beaten eggs until well combined.

5. 5

   Lay one sheet of phyllo in the pan, brush with melted butter, and repeat until you have 8 layers of phyllo as the base.

6. 6

   Spread the spinach and pepper mixture evenly over the phyllo layers.

7. 7

   Layer the remaining phyllo sheets on top, brushing each individual sheet with butter, including the very top layer.

8. 8

   Score the top layers of phyllo into squares with a sharp knife and bake for 35-45 minutes until the pastry is golden brown and crisp.