Spinacopita
INGREDIENTS
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1 (8-ounce) sleeve frozen phyllo dough, thawed at room temperature
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1 pound fresh spinach leaves
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2 tablespoons plus ½ cup butter, divided
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zest and juice of one lemon
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1 shallot, chopped
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2 eggs, beaten
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½ cup panko bread crumbs
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1 ½ cups Feta cheese, cubed (I prefer it in ½-inch cubes for maximum Feta flavor)
•
1 cup pine nuts, toasted
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sea salt flakes
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