Spanakopita in a cake pan

Ingredients:

• 4 packages of frozen chopped spinach (300g each), thawed and squeezed out
• 385 g butter
• 6 green onions, thinly sliced
• 3 cloves garlic, crushed
• 3 tbsp. flour
• 1.5 cups whole milk
• 220 g feta, crumbled
• 1 cup parsley, coarsely chopped
• 0.5 cups dill sprigs, coarsely chopped
• 6 large eggs, lightly beaten
• 1 package 450 g filo dough, defrosted
• Special equipment: 10-cup metal muffin tin with a hole in the middle, pastry brush

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C.
2. Place half the spinach on a large clean kitchen towel and squeeze out excess moisture. Transfer to a large bowl. Repeat with the remaining spinach and transfer to a bowl.
3. In a large skillet with high sides, melt 4 tablespoons (55 grams) butter over medium heat. Add the onion and garlic and cook, stirring, until softened, about 3 minutes. Add the flour and stir until smooth and lightly browned, about 2 minutes. Pour in the milk and add a large pinch of salt and a few ground black pepper. Cook, stirring, until the mixture thickens, 3 to 5 minutes. Add the spinach, remove from the heat, and stir. Transfer the spinach mixture back to the bowl. Let cool slightly, about 10 minutes.
4. Stir feta, parsley, and dill into the spinach mixture. Season with salt and pepper. Stir in the eggs.
5. Line a cake tin with phyllo dough: In a medium saucepan, melt the remaining 12 oz (330 g) butter over medium-low heat. Lightly grease the inside of the pan with butter.
6. Unroll the phyllo dough and cover it with a large damp cloth. Working with one sheet at a time, line the cake pan with half of the sheets, brushing each one with melted butter after placing it in the pan. Cover the entire bottom and sides of the pan with phyllo sheets; they will overlap and hang over the sides of the pan. The hole in the middle will also be covered with dough.
7. Fill the lined pan with the spinach mixture and fold the overhanging edges of the dough over the top so that they lie flat on the surface of the filling.
8. Cover the filling with filo dough: Working with one sheet at a time, cover the filling with the remaining phyllo sheets, brushing each one with melted butter after placing it in the pan. The dough will hang over the sides of the pan and cover the hole in the center. Pull down any overhanging edges. Cut out the dough covering the hole with a small knife.
9. Place the pan on a baking sheet and bake until slightly puffed and golden brown, about 1 hour and 15 minutes. Let cool for about 10 minutes, then turn the spanakopita out onto a cutting board. Slice with a serrated knife.