Deep-Dish Spanakopita

Ingredients

• 18 ounce baby spinach fresh
• 0.3 cup butter melted
• 1 tablespoon butter 
• 2 ounces cream cheese cubed softened
• 0.3 cup tomatoes dried chopped in oil
• 8 ounce feta cheese crumbled
• 1 tablespoon flour all-purpose
• 3  garlic cloves minced
• 1 cup green onions chopped
• 1 cup milk 
• 2 tablespoons olive oil 
• 1 teaspoon oregano dried
• 0.5 cup parmesan cheese freshly grated
• 0.3 teaspoon pepper 
• 16 ounce phyllo pastry frozen with athens) thawed
• 0.8 teaspoon salt divided
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan
• dutch oven
• colander

Directions

1. Heat olive oil in a Dutch oven over medium-high heat until hot.
2. Add green onions and garlic; saut 3 minutes or until tender.
3. Add spinach and water; cover and cook 8 minutes or until spinach wilts. Cool spinach completely in a colander set over a bowl. Return cooled spinach to pan.
4. Add cheeses, tomatoes, oregano, 1/2 teaspoon salt, and pepper, stirring well to combine.
5. Trim phyllo sheets to 13" x 9", if necessary.
6. Layer 8 sheets of phyllo in a lightly greased 13" x 9" baking dish, using half of melted butter to brush between sheets. (Keep remaining phyllo covered with a damp cloth.)
7. Bake at 400 on lowest oven rack for 6 minutes or until lightly browned; set aside.
8. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook 1 minute. Gradually whisk in milk. Cook over medium heat 2 minutes, whisking constantly.
9. Whisk in cream cheese and remaining 1/4 teaspoon salt.
10. Spread spinach filling over baked phyllo crust; drizzle with white sauce.
11. Layer remaining phyllo sheets over filling using remaining half of melted butter to brush between sheets. Using a sharp knife, score top layer of phyllo into 8 portions.
12. Bake at 400 on middle oven rack 30 minutes or until pastry is golden.
13. Serve hot.