By An Edible Mosaic
Prep Time: 30 Min
Cook Time: 40 Min
Make the filling. Sauté the onion in olive oil and let it cool. Thoroughly wring out the thawed spinach to remove excess liquid. Combine onion, spinach, and all other filling ingredients in a large bowl.
Make the bottom phyllo stack. Generously brush 1 sheet of phyllo dough with butter and place it into a greased 9 by 13-inch casserole dish. Repeat 7 times.
Add the filling. Spread the spinach filling out evenly onto the phyllo dough in the dish.
Make the top phyllo stack. Generously brush 1 sheet of phyllo dough with butter and place it on top of the filling. Repeat 7 times.
Bake. Bake at 375F until the Spanakopita is golden and crisp, about 35 to 40 minutes.