In a mixing bowl, add the spinach and the remaining filling ingredients. Stir until all is well-combined.
Unroll the phyllo sheets and place them between two slightly damp kitchen cloths.
coat a 9 1/2″ X 13″ Brush the bottom and sides of the dish with olive oil.
Line the baking dish with two sheets of phyllo letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo is used up.
spread the spinach and feta filling over the phyllo . Top with two more sheets, and brush with olive oil.
Continue to layer the phyllo sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Score the spanakopita before baking
Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo crust is crisp and golden brown. Remove from the oven. Cut into squares,