Greek Spinach and Feta Spanakopita (12 Pieces)

Preheat the oven to 163°C and lightly oil the base and sides of a roughly 24×33cm baking dish.

Squeeze the thawed 454g spinach repeatedly until very little liquid remains; wet spinach will make the pastry soggy.

Combine spinach with 2 bunches parsley, 1 onion, 2 garlic cloves, 2 tbsp filling oil, 4 eggs, 300g feta, 2 tsp dill and pepper.

Unroll 454g phyllo and keep the sheets between two clean, very slightly damp towels so they do not dry out.

Layer the phyllo two sheets at a time in the dish, brushing each pair lightly with olive oil, until about two-thirds of the sheets are used.

Spread the spinach filling evenly over the base and cover with the remaining phyllo in pairs, brushing oil between the layers.

Brush the top and folded edges with oil, sprinkle a few drops of water, and lightly score the top into 12 portions.

Bake at 163°C for about 60 minutes until crisp and golden; confirm the egg-containing center reaches at least 71°C.

Remove, finish cutting into 12 pieces and serve. Refrigerate leftovers in shallow containers within two hours.