Wash the spinach thoroughly, as it often has dirt in the stems. Soak and rinse it in a large bowl, changing the water at least three times. Do not wash under running water alone, as it’s not enough. Drain well in a colander.

Cut off the stems completely and chop the leaves into three pieces on a cutting board, so you don’t end up with long stringy pieces in the pie.

Grate the onions using the coarse side of a grater instead of chopping. The onion’s juices will help soften it quickly and blend it into the filling. Spanakopita needs plenty of onion for flavor, and it should be gently sweated, not browned.

In a large deep skillet, heat the olive oil and sweat both the green and regular onions with a little salt. Add the leeks and cook for 3 minutes until they soften.

Transfer everything to a large pot, add the spinach and mint, and mix well. Cover and cook for 2 minutes until the spinach wilts, then uncover and stir constantly. Cook for 15–20 minutes until all the liquid is absorbed.

Add the dill and parsley at the end, then let the mixture cool completely for at least 50 minutes. This helps prevent the cheese from melting too much and keeps the bottom phyllo from sticking to the pan.

Once cooled (after about 30 minutes), add the crumbled feta, beaten eggs, trahana (or substitute), pepper, and salt. Taste and adjust seasoning if needed.

Preheat the oven to 350°F (180°C). Lightly oil a large baking pan, coating the bottom and sides. Lay down the first phyllo sheet, brush lightly with oil, then add the second sheet and brush with oil. Place the third sheet on top without oil; this will hold the filling.

Spread the filling evenly in the pan with a spatula. Place another phyllo sheet on top and brush with oil. Arrange the remaining 2 sheets on top, scrunching them slightly like curtains to create air pockets and crispy surfaces. Fold in any overhanging edges around the pan.

Drizzle a little oil and water on top, sprinkle with poppy seeds if using, and score the pie into pieces with a knife to help it bake evenly and release steam. Bake at 350°F (180°C) for 40 minutes, then move the pan to the bottom rack and bake for another 15 minutes.

Let the pie rest for at least 20 minutes after removing from the oven so the filling sets and the flavors develop. Spanakopita is also delicious the next day at room temperature and makes a great snack for work or school.

A perfect spanakopita should not be greasy, should not taste bitter, should be flavorful, not watery, have good phyllo, a balanced ratio of phyllo to filling, be well baked, and hold together when sliced.

Enjoy!