5 pounds of fresh spinach
1 bunch of fresh dill, finely chopped
1 bunch of fresh parsley, finely chopped
8 spring onions, finely chopped
1 bunch of fennel leaves, finely chopped (or 1 medium leek, finely chopped, or 1 bunch of fresh mint, finely chopped)
3/4 cup of olive oil
1 pound package of phyllo pastry sheets (approx. 24 sheets)
sea salt
freshly ground pepper
Wash the spinach well in cold water, removing roots. Chop coarsely and place in a colander. Salt lightly and let drain for 10 minutes. Press or squeeze to remove all excess liquid.
In a large mixing bowl, combine spinach, dill, parsley, onions, fennel, pepper, and half the oil, and mix well until ingredients are well blended.
Preheat the oven to 350°F (175°C).
Brush the pan with oil (round, square, or rectangular). When laying the sheets in the pan, leave an overlap of phyllo outside the pan rim all the way around. Lay half the phyllo sheets on the bottom, brushing each one lightly with olive oil.
Spoon in the spinach mixture and spread evenly. Fold the extending phyllo in over the mixture. Lay the remaining phyllo sheets on top, brushing each with oil except the top sheet. Trim the top phyllo with a scissors, and score the top into serving-size squares.
Brush the top with oil. Wet your hands and shake off the excess water over the top of the pita.
