Ingredients

▢2 pounds fresh spinach rinsed and chopped (908g)
▢2 tablespoons olive oil divided
▢1 onion finely chopped (232g)
▢5 green onions finely chopped (52g)
▢6 garlic cloves minced (16g)
▢8 ounces feta cheese crumbled (226g)
▢¼ cup chopped fresh parsley (8g)
▢3 tablespoons chopped fresh dill
▢2 large eggs lightly beaten
▢1 teaspoon salt
▢½ teaspoon ground black pepper
▢½ cup unsalted butter melted (113g)
▢16 phyllo dough sheets thawed
Instructions
Heat 1 tablespoon of oil in a large skillet over medium heat. In batches, sautè the spinach until wilted. (Add more oil if needed.) Place in a large sieve and let cool. Squeeze out excess liquid from the spinach until dry. Place in a large mixing bowl.

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 softne, 3 to 5 minutes. Transfer to the bowl with the spinach, and let cool for 5 minutes.
Add the cheese, parsley, dill, eggs, salt, and pepper to the spinach mixture and stir to combine.
Preheat oven to 350°F. 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 melted butter. Repeat with 7 more sheets of phyllo dough and more melted butter.
Spread the spinach mixture evenly on top of the stacked phyllo. 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 melted butter. Tuck the ends of the dough down around the edges creating a pretty border. Using a sharp knife, lightly score the top layer of phyllo into 12 squares.
Bake for 50 minutes or until golden brown and the filling is heated through. Serve warm. Leftovers can be covered and refrigerated for up to 3 days or frozen for up to 3 months.