Prepare the Filling:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes).
• Add the minced garlic and cook for an additional minute until fragrant.
• If using fresh spinach, add it to the skillet and cook until wilted (about 3-4 minutes). If using frozen spinach, ensure it’s thawed and well-drained, then stir it in and heat through. Remove from heat and let cool slightly.

Mix the Filling:

• In a large bowl, combine the sautéed spinach mixture with the crumbled feta cheese, beaten eggs, chopped dill, salt, and pepper. Mix well until everything is evenly combined.

Prepare the Phyllo Dough:

• Preheat your oven to 375°F (190°C).
• Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
• Take one sheet of phyllo and lay it on a clean surface. Brush it lightly with olive oil. Place another sheet on top and brush with oil again. Repeat this with about 4-5 sheets to create a sturdy base.

Assemble the Spanakopita:

• Place a generous amount of the spinach filling along one long edge of the phyllo sheets, leaving a border on the sides.
• Fold the sides of the phyllo over the filling and carefully roll it up to form a log. Place the seam side down on a greased baking sheet.
• Repeat the process with the remaining phyllo dough and filling. You can also cut the rolled spanakopita into triangles if desired.

Bake:

• Brush the tops of the spanakopita with olive oil to give them a golden color as they bake.
• Bake in the preheated oven for about 25-30 minutes, or until golden brown and crispy.

Serve:

• Once baked, remove from the oven and let cool for a few minutes. Cut into pieces and serve warm or at room temperature. Spanakopita pairs wonderfully with a side of tzatziki or a fresh Greek salad.