Authentic Greek Spanakopita

Sauté the chopped spinach in a large pan with a little olive oil until just wilted. Remove from heat and place in a colander. Once cool enough to handle, squeeze as much liquid out as possible—this is critical to avoid soggy pastry.

In a large mixing bowl, combine the squeezed spinach, crumbled feta, sliced scallions, chopped dill, and beaten eggs. Season lightly with black pepper (be cautious with salt as feta is already salty).

Preheat your oven to 375°F (190°C). Carefully unroll the thawed phyllo sheets and keep them covered with a damp towel to prevent them from drying out and cracking.

Brush a 9x13-inch baking dish with melted butter. Lay one sheet of phyllo in the dish, letting the edges hang over the sides. Brush lightly with butter. Repeat with 6-8 more sheets, brushing each layer with butter.

Spread the spinach-feta filling evenly over the phyllo base. Fold the overhanging phyllo edges over the filling.

Layer the remaining sheets of phyllo on top, brushing each sheet with butter. Use a sharp knife to score the top layers into squares or triangles (this makes cutting after baking easier).

Bake for 40-50 minutes, until the phyllo is deep golden-brown and crispy throughout. Let cool for 15 minutes before serving to ensure the filling sets.