Spanakopita is a traditional Greek Spinach and Cheese pie. Of course I had to put my updated twist on it with some pine nuts and lemon. Because, why doesn't Spanakopita already have pine nuts and lemon in it?! Oh, hey - coincidentally, March 26th happens to be #NationalSpinachDay.
Add 1/4 cup olive oil to a large stock pot over low heat. Lightly sauté shallots for a few minutes then add a 1 tbs of dill and 1/4 cup parsley. Add baby spinach, black pepper, and lemon juice then cover pot with lid. Stir occasionally until spinach is wilted to about 2 cups. Transfer spinach to a strainer placed over a bowl and cool in refrigerator for about 10 minutes.
Lightly toast pine nuts in a pan for about 4 minutes shaking the pan frequently. Once cooled, transfer the pine nuts to a cutting board and smash about half with the flat side of a knife. Place all pine nuts in a mixing bowl reserving a few to sprinkle on top of the spanakopita if desired.
To the pine nuts add 1 teaspoon minced dill, 1 teaspoon minded parsley, lemon zest, and cheese. Fold all ingredients until well incorporated.
Transfer the spinach to a kitchen towel. Take up the corners and sides and twist the spinach in to a ball until all liquid is removed.
Scramble one egg and add to the cheese mixture then add the spinach. Fold to incorporate.
Prep a deep rectangular or square baking pan with a bit of olive oil brushed along the bottom and sides of the pan.
Roll out phyllo dough and cover with a damp kitchen towel while you're working with it. Place one sheet at a time and line the bottom of the pan. Lightly brush each of the 10 bottom sheets with remaining olive oil. Any excess dough should go up the sides of the pan with a light brushing of oil.
Add the spinach and cheese mixture to the pan and evenly spread it out. Bring any dough on the side of your pan down over top of your spinach filling. Brush with oil.
Trim remaining 10 sheets of phyllo dough to slightly larger than the size of your pan. Place each of the sheets on top and brush with oil. Use the tip of the brush to push excess dough down the sides of the pan.
Place pan in the refrigerator to chill for about 20 minutes.
Preheat oven to 350°F.
Once chilled, use a sharp knife to pre-portion each piece of spanakopita. Scramble egg with a few drops of water and spread it out over top of the pie. If desired, sprinkle some toasted pine nuts over top the spanakopita.
Bake in the upper half of your oven for about 40 minutes or until top is golden.