Spinach, Dill, and Feta Baked in Phyllo Dough

• 1/2 cup extra virgin olive oil, plus extra for greasing and brushing
• 6 cups chopped yellow onions
• 3/4 cup uncooked long-grain white rice
• 4 1/2 pounds fresh spinach, tough stems removed
• 2 1/4 teaspoons kosher salt
• 3 scallions, white and tender green parts, chopped
• 3/4 cup finely chopped fresh Italian flat-leaf parsley
• 1/4 cup plus 2 tablespoons finely chopped fresh dill
• 1 1/2 cups crumbled feta cheese
• 1/2 teaspoon freshly ground black pepper
• 1 pound phyllo dough (20-24 sheets)

1. Preheat the oven to 350F.
2. Heat the 1/2 cup olive oil in a stockpot over medium-high heat.
3. Add the onions and saute until lightly browned.
4. Add the rice and stir until each grain is coated with oil, 2 to 3 minutes.
5. Add the spinach in 5 small batches, folding the raw leaves under with a spoon as you add each batch.
6. With each of the first 4 batches of spinach, add 1/2 teaspoon salt; add 1/4 teaspoon salt with the fifth and final batch.
7. Allow each batch to wilt down before you add more spinach.
8. When all of the spinach is wilted, stir in the scallions, parsley, and dill.
9. Strain off the liquid from the pot and let the spinach mixture cool.
10. (If you spread it out on a baking sheet, it will cool faster.)
11. Once the mixture is cool, add the feta and pepper.
12. Brush a 9-by-13-by-2-inch baking dish with olive oil.
13. Line the bottom of the dish with half of the phyllo sheets (10 to 12 sheets), layering them one at a time; press smooth, gently pressing the dough into the corners of the dish, and brush each sheet with olive oil before adding the next sheet.
14. Allow any excess to come up the sides of the dish.
15. Keep the stack of phyllo youre not working with covered with a damp kitchen towel.
16. Smooth the top sheet of phyllo and brush with olive oil.
17. Spread the spinach filling evenly over the top.
18. Cover with the remaining sheets of phyllo, again gently smoothing and brushing each sheet with olive oil before adding another.
19. Brush the top with olive oil and trim the dough around the edges of the dish with a knife or scissors.
20. With a very sharp knife, score the top into 12 squares, taking care not to cut more than the top layer or two of phyllo.
21. Bake until the top is golden brown, about 40 minutes.
22. Let cool, then cut along the score lines and serve.

extra virgin olive oil, yellow onions, longgrain white rice, fresh spinach, kosher salt, scallions, fresh italian, fresh dill, feta cheese, freshly ground black pepper, phyllo

Taken from www.cookstr.com/recipes/spinach-dill-and-feta-baked-in-phyllo-dough (may not work)