Sauté the chopped onion in a pan until softened. Add the fresh spinach and cook until wilted, then let it cool. In a bowl, combine the cooled spinach mixture and crumbled feta cheese. Season with salt and black pepper.
Preheat your oven to 180°C (350°F). Lay one sheet of phyllo dough on a work surface and brush it with olive oil. Add another sheet on top and brush it with oil as well. Repeat until you have 5 layers. Spread the spinach and feta filling over the layered phyllo. Layer the remaining 5 sheets of phyllo on top, brushing each with olive oil.
Carefully fold the layered phyllo and filling into the desired shape (usually a rectangle or triangle). Score the top layer of phyllo into squares or triangles without cutting through the bottom layers.
Bake the Spanakopita for about 35-40 minutes until it’s golden brown and crispy. Allow it to cool slightly before cutting and serving. Spanakopita can be served warm or at room temperature.
Savory Spanakopita: A delightful plate of spinach pie, complemented by a tantalizing sauce in the background.
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