Spanakopita is one of the most widely known Greek dishes. The roots of Greek pitas like spanakopita or the Greek spinach pies can be traced back to ancient times. Today spanakopita is one of the most popular dishes for Greek families and fans of Greek cuisine. There countless variations of spanakopita out there but one of my favourites is this one. It is a very simple spanakopita recipe that can be prepared very quickly. To make this spanakopita recipe we will need several ingredients including of course 2 lbs. fresh spinach leaves, 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh dill, 2 cups finely chopped green onions1 1/2 tsp. fine sea salt for best results, 1/4 cup Organic Extra-virgin Olive Oil, 2 cups chopped onion, 1/4 tsp. coarse ground black pepper and some feta cheese, 1/2 lb. feta cheese to be exact. If you cant get a hold of some Greek feta cheese which is the best you can get some white goat cheese. Feta is traditionally made from sheeps milk but that feta can be rare and pricey. All the above ingredients will come in handy for making the filling of your pita. For the rest, for the crust you will need 14 phyllo leaves which are in most cases sold frozen. Let them thaw for a couple of hours before use. Aside from the phyllo leaves you will also need some butter or olive oil. In this recipe I like to use 3/4 cup melted butter, the unsalted kind. The first thing you will need to do is to wash and clean the spinach well and cut any stems that you might find. Only keep the spinach leaves for your spanakopita. Then drain the spinach and cut the leaves into shreds. After you cut the spinach then you should add the chopped parsley the chopped dill and the green onions in a bowl to let all the fluids drain. After that place the regular onions for you spanakopita in a pan, preferably non stick, with some oil. Saut? the onions until they soften. Then add the spinach mix to the pan and stir a couple of times. Add salt and pepper at this point. Let the mixture cool down and when it does add the feta cheese. Now its time to start working with the phyllo. Place each of phyllo pieces into a flat baking pan for the over. Leave half of them to use to cover the spanakopita filling. Add the spinach mixture and spread it into a thick layer. To finish the spanakopita off add the remaining phyllo pieces. Don't forget to butter each and every one as before. Cut the pita in pieces with a sharp knife. Place the spanakopita in the preheated oven and bake at 375 degrees for 30 minutes or until golden brown. This is a simple but delicious spanakopita recipe that can be ready in a total of less than an hour. Don't forget to check out other spanakopita recipes before you make up your mind. There are many Greek spinach pie recipes for you to choose from.