Spanakopita

Just a classic D with lots of layers of flaky phyllo.

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#RECIPE
2 tbsp olive oil
1/2 bunch green onions, chopped
1 (1 lb) bag frozen chopped spinach
salt and pepper to taste
1/2 cup olive oil
8 to 10 sheets phyllo dough, defrosted
1 tbsp semolina
1/2 large bunch fresh dill, chopped
2 cups crumbled feta cheese
1 egg, beaten
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Heat 2 tbsp olive oil in a large frying pan. Add the green onions and cook 2 min, till softened. Add the spinach and a bit of salt. Cook over medium-high heat, stirring occasionally, for about 10 min until almost all liquid has evaporated.
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Preheat the oven to 350 F / 180 C.
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While the spinach is cooking, begin assembling the pie with the bottom layer of phyllo. Grease a 9x13 inch pan with olive oil. Unroll the phyllo sheets and brush the first sheet with olive oil, then lay across the bottom of the pan; the direction doesn't matter, just be sure some phyllo hangs over the edge of the pan. Repeat with six to seven sheets, brushing each with olive oil. Sprinkle the bottom with semolina (to soak up moisture and avoid a soggy bottom).
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By now your spinach should be ready; take it off the heat and add dill. Stir, then add feta. Taste and add salt and pepper as desired. Stir in egg.
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Spoon the filling over the prepared base and spread out. The filling will be thin and shouldn't be more than a thumb's width thick.
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Take the phyllo edges hanging over the pan and fold them over on top of the filling. Brush liberally with olive oil, then layer another 3 to 4 sheets of phyllo on top, brushing each sheet with olive oil before adding another. Using your brush, push the edges down around the edges of the pan.
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Score the top layer of phyllo. Lightly sprinkle with water, and bake for 45 minutes, or until the phyllo is a deep golden brown.