SPANAKOPITA SAVORY SPINACH PIE

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• 1 lb (450 g) fresh spinach (or 16 oz frozen spinach, thawed and drained)
• 1 cup (150 g) crumbled feta cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
• 1 tbsp fresh mint, chopped (optional)
• 1 tbsp olive oil (for sautéing)
• 1 tbsp Spinach Dip Seasoning A Spice Affair
• Salt and pepper, to taste

PREPARATION

1. Heat 1 tablespoon of oil in a large skillet over medium heat. Sauté the spinach in batches until wilted.
2. Place the spinach in a large sieve and let it cool. Squeeze out excess liquid from the spinach until dry. Place in a large mixing bowl.
3. Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onion, green onions, and garlic and cook until the onions start to soften. Transfer to the bowl with the spinach, and let cool for 5 minutes. Add the cheese, parsley, spinach seasoning, salt, and pepper to the spinach mixture and stir to combine.
4. Lightly brush a 9×13-inch baking pan with some of the melted 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 olive oil. Repeat with 7 more sheets of phyllo dough.
5. Spread the spinach mixture evenly on top of the stacked phyllo.
6. Lay one sheet of phyllo dough on top of the filling and brush with butter. Repeat with the remaining 7 sheets of phyllo dough and olive oil.
7. Tuck the ends of the dough down around the edges, creating a pretty border.
8. Using a sharp knife, lightly score the top layer of phyllo into squares. Bake for 30 minutes or until golden brown and the filling is heated through. Serve the spanakopita warm.