Ingredients
- 1/3 cup Bertolli Extra Virgin Olive Oil
2 pounds fresh baby spinach, washed and drained
1 cup scallions (green onions), white and green parts chopped
1/4 cup fresh parsley, finely chopped
Salt and pepper to taste
2 cups feta cheese, crumbled
2 eggs, lightly beaten
1 box Phyllo pastry sheets (40 sheets)
3/4 cup unsalted butter, melted
Description
1 Serving = 2 Spanakopita
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