Instructions:
Preheat your oven to 180°C (350°F).
In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
Add chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
In a bowl, mix together the cooked spinach, crumbled feta cheese, lemon juice, salt, and pepper.
Lay out one sheet of phyllo dough and brush it lightly with olive oil. Place another sheet on top and repeat the process until you have a stack of 5-6 sheets.
Spoon the spinach and feta mixture along one edge of the phyllo stack, then carefully roll it up into a log.
Place the rolled spanakopita seam side down on a baking sheet lined with parchment paper.
Brush the top with beaten egg wash for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.
Remove from oven and let it cool for a few minutes before slicing.
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