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Transfer the spinach to a colander to allow excess water to drain out. Press the spinach into the colander with your hand to remove even more water. Finally, transfer the spinach to the center of a clean tea towel. Roll the spinach in the towel and wring it out to remove the last bit of water. Draining the spinach will prevent the filo dough from becoming soggy. Pour the 2 tablespoons (30 ml) of oil into a large saucepan. Heat the pan over medium heat. When the surface of the oil is shimmering, add the onion. Cook the onion for about 5 minutes, until it’s softened and starting to become translucent. Good oils for cooking the onion include olive, canola, coconut, or vegetable. Stir in the garlic and cook it with the onion for about 15 seconds, until the mixture is fragrant. Then add the spinach and cook the vegetables for another 5 minutes. To use fresh spinach instead of frozen, add the spinach in batches, and cook the mixture until the spinach is dark green and wilted. Transfer the hot spinach mixture to a large mixing bowl. Add the herbs and cheese and stir well to incorporate all the ingredients. Set the mixture aside to cool for about 30 minutes. This will ensure the eggs don’t cook when you add them. You can replace some of the feta with other cheeses, such as ricotta or jack cheese. Crack the eggs into a medium bowl. Whisk the eggs briefly to break up the yolks, and add them to the cooled spinach mixture. Add the pepper, to taste. Mix the filling well to incorporate all the ingredients, and distribute the eggs evenly throughout the mixture. Use a pastry brush to spread a thin layer of olive oil over the bottom and sides of a 9 by 13 inches (23 by 33 cm) baking dish. This will help the filo dough to cook evenly and become crispy without burning. Lay a large piece of parchment paper on a flat surface, like a counter. Unroll the thawed filo dough and place it on the parchment. Cover the filo with a slightly damp tea towel or sheets of paper towel. Never leave the filo uncovered, or it will dry out very quickly. Remove a sheet of filo from the pile and cover the rest with the towel. Place the sheet into the baking dish, slightly off center so the edges overhang the sides of the baking dish. Repeat 5 times, slightly overlapping the filo so the entire bottom and sides of the dish are covered with an even layer of dough. Use the pastry brush to apply a thin and even layer of oil to the filo. Make sure you cover the entire surface of the dough; otherwise, it may dry out during the baking process. Repeat the same process, laying down 6 separate sheets of filo to cover the baking dish with another even layer of dough. When you’ve finished, use the pastry brush to brush the dough with a layer of oil. Pour the filling mixture into the center of the filo-covered baking dish. Use a spoon or spatula to distribute the filling evenly throughout the baking dish. One at a time, fold the overhanging pieces of filo over the filling. When there are no more pieces hanging, cover the top with two sheets of filo. Tuck in the edges down the side of the baking dish. Use a pastry brush to coat the top sheet with a layer of oil. Repeat three more times, so the spanakopita is covered with 8 sheets of filo. Transfer the spanakopita to an oven that’s been preheated to 375 °F (191 °C). Bake the pie until the top is crispy and the filo is golden brown. This will take between 35 and 45 minutes. Remove the spanakopita from the oven, cut into portions, and serve hot.
Drain the spinach. Cook the onions. Add the garlic and spinach. Add the parsley, dill, and cheese. Add the eggs and pepper. Oil a baking dish. Roll out the filo dough. Lay down a layer of filo. Brush the filo with oil. Lay down a second layer. Fill the dough. Cover the filling. Bake the spanakopita.