조리법

• 1 - Sauté Onions and Spinach:
  In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent. Add the spinach and cook until wilted. Remove from heat and let cool.
• 2 - Mix Filling:
  In a bowl, combine the cooled spinach mixture with crumbled feta, beaten egg, dill, salt, and pepper. Mix well.
• 3 - Prepare Phyllo Dough:
  Lay out the phyllo dough sheets on a clean work surface. Brush each sheet lightly with olive oil. Layer a few sheets together for added flakiness.
• 4 - Form Spanakopita:
  Cut the layered phyllo into strips. Place a spoonful of filling at one end and fold the dough over to form a triangle. Continue folding until the end, sealing the edges with olive oil.
• 5 - Bake:
  Preheat the oven to 180°C (350°F). Place the triangles on a baking sheet lined with parchment paper. Brush the tops with olive oil and bake for 30-40 minutes or until golden brown.
• 6 - Serve:
  Remove from oven and let cool slightly. Serve warm as an appetizer or snack.