Ingredients

• 2 pounds Fresh washed spinach
• 2 bunches of green onions sliced
• 2 large onions chopped
• 2 tablespoons Olive oil
• 2 tablespoons fresh dill minced
• 1 pound feta cheese
• 8 ounces Philadelphia Cream Cheese
• 1/2 teaspoon fresh grated nutmeg
• 3 large eggs
• 1 pound phyllo dough

Directions

1. Blanch the spinach and squeeze all the water out. Chop finely.
2. Saute the onions in the olive oil until lightly browned.
3. Add the chopped spinach and remove from heat.
4. Add the dill and some fresh ground pepper and salt to taste.
5. Blend the feta cheese with the Philadelphia Cream Cheese, the eggs, the nutmeg and spinache mixture.
6. Lightly brush ten sheets of phyllo dough (1/4 pound) with olive oil and place in baking pan.
7. Add one half of the spinach and cheese filling and spread to the edges of the pan.
8. Cover with another ten sheets of lightly oiled phyllo dough.
9. Score the top of the spanakopita with a knife in a diamond pattern.
10. Bake for 30 minutes at 350 degrees until top is nicely browned.
11. Remove from oven and finish cutting the layers of the spanakopita.
12. Cool slightly and enjoy! I love this hot and fresh from the oven.
13. This makes two perfect pans which will easily serve 20 people. Bake one pan now and freeze the other for another day!