Spanakopita: A Delicious Greek Pastry

Preheat your oven to 375°F (190°C).

Steam the spinach in a steamer basket over 1 inch of boiling water, covering it while it cooks for 2 to 6 minutes. Once tender, drain and press out any excess water. While the spinach is cooling, heat oil in a large skillet and sauté the onion until softened—don’t let it brown. Stir in the spinach mixture and cook until all the moisture has evaporated. Set aside to cool to room temperature.

In a large mixing bowl, combine feta, Swiss cheese, Parmesan, eggs, parsley, and cinnamon. Mix in the spinach and onion mixture until well blended.

Butter the bottom of a 17x11-inch jelly roll pan. Lay the first sheet of phyllo dough in the pan and brush it with butter. Spread the spinach-cheese filling over the dough. Continue layering more sheets of phyllo, brushing every other one with butter, and tucking the edges underneath. Finish by brushing the top sheet with butter and scoring it into diamond shapes with a sharp knife.

Bake for 40 minutes or until the pastry is golden and crisp.