Way too much filling ingredients and butter in this recipe along with no herbs to make it tasty in my opinion. I have a delicious and easy recipe from a dear Greek friend who passed away many years ago. It was their restaurant's recipe for spanakopita, and this one from Eating Well is really no comparison. Of course every Greek person I know has their own family recipe, so I don't want to insult them. But if you wish to try something which has a nice flavor and is easy to assemble:
Chris’ Aunt Helen’s Spanakopita (a Webster House Classic)
12 oz. fresh spinach (I use the pre-washed fresh spinach)
1 bunch scallions
8 oz. feta cheese
4 oz. cottage cheese 2 Tbs. fresh parsley 2 Tbs. fresh dill
2 Tbs. farina (Cream of Wheat)
4 lg. eggs
1 lb. phyllo dough
8 oz. butter (2 sticks)
Preheat oven to 350 degrees. Butter an 11”x14”x2” pan. (or you can use a 9" x 13" pan with equal success)
Wash spinach and discard course stems. Dry thoroughly, and chop medium coarse. Finely chop the scallons, parsley and dill. Crumble the feta.
In a large bowl, beat the eggs with the farina. Add the greens, herbs and cheeses.
Melt the butter in a saucepan. Lay 1⁄2 the phyllo in the pan (8 sheets), one or two sheets at a time, brushing them with butter as you go. Place the filling on the phyllo once you have the 8 sheets in place. Fold sides of phyllo onto the filling. Top with remaining phyllo, layering and buttering as above. Tuck edges down each side. Score top for easier slicing.
Bake in a preheated 350 degree oven for 30 minutes or until golden brown.
This was buttery and flaky and delicious!