Spanakopita I

Preheat oven to 350°F (175°C). If using fresh spinach, wash and chop finely; if using frozen spinach, thaw completely and squeeze out excess moisture by pressing in a clean kitchen towel.

Mince the garlic cloves finely, or measure out garlic powder if using powder instead. In a large mixing bowl, combine the prepared spinach with crumbled feta cheese and garlic, stirring well to distribute ingredients evenly.

Melt the butter or margarine in a small saucepan over low heat. Have the melted butter ready for brushing the pastry layers.

Unroll the filo pastry carefully on a clean work surface. Lightly brush a 9x13 inch (23x33 cm) baking dish with melted butter, covering the bottom and sides generously.

Place one sheet of filo pastry in the prepared baking dish, allowing it to conform to the bottom and sides. Brush the entire sheet lightly with melted butter, working carefully to avoid tearing the delicate pastry.

Repeat layering and brushing filo sheets until half the pastry sheets are used, typically 4-6 sheets depending on thickness.

Spread the spinach and feta filling evenly over the layered pastry base, pressing gently to compact it slightly.

Continue layering the remaining filo sheets one at a time, brushing each sheet thoroughly with melted butter. Fold and tuck edges as needed to create a neat, enclosed pastry package.

Using a sharp knife, score the top pastry layer in a diamond or square pattern, cutting about halfway through without cutting all the way to the bottom. This helps the spanakopita cook evenly and aids portioning.

Brush the final layer generously with any remaining melted butter, ensuring even coverage for even browning.

Bake in the preheated oven for 35 minutes until the pastry is golden brown and crispy, and the filling is heated through.

Remove from oven and let rest for 5 minutes before cutting along the scored lines and serving warm.