Spanakopita, or spinach and feta pie, is a traditional Greek dish consisting of a flaky, buttery phyllo crust stuffed with creamy, tangy spinach. This dish may be served as an appetizer, or paired with a Greek salad and served as an entree. This page teaches you how to make spanakopita.

Thinking of serving a Greek meal? Spanakopita is an excellent choice for brunch, lunch or dinner, and pairs well with other Mediterranean or Middle Eastern fare. It is also a great way to serve spinach to children (or adults) who aren't crazy about the pungent, leafy greens. Kids will gobble this recipe up!

• 1 10-ounce package frozen spinach, defrosted with excess water squeezed out
• 1 small red onion, diced finely
• 1/4 cup fresh parsley, chopped
• 4 ounces feta cheese
• 1/4 cup sour cream
• 1 medium egg
• 14 leaves of phyllo dough, thawed (sometimes spelled filo)
• 1/4 cup melted butter
• 1 tablespoon olive oil
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

1. Preheat oven to 375 degrees
2. Heat olive oil in a small pan
3. Saute onion until transparent and softened
4. Transfer onion to a large bowl
5. Add spinach to onions
6. Add parsley, salt, pepper and nutmeg
7. Add feta, sour cream and egg and mix thoroughly

1. Grease a 9" by 13" baking dish
2. Place one sheet of phyllo dough in bottom of baking dish
3. Brush with melted butter
4. Place another sheet of dough on top
5. Brush with butter, and repeat process until 7 sheets have been used
6. Spread filling on top
7. Top with remaining sheets of phyllo, alternating butter and leaves as you did on the bottom
8. Bake for about 30 minutes, until top is golden-brown
9. Let sit for 10 minutes before serving