One easy way to make spanakopita is to brush three layers of phyllo dough with butter and spread the spinach mixture in the center of the third layer. Cover with three more layers of buttered phyllo dough sheets. Fold up the sides of the dough and bake until golden brown.
Prepare the spinach mixture for the spanakopita by sautéing 1 chopped onion and 3 cloves of minced garlic until softened. Stir in 1 pound of baby spinach, a little at a time, until fully wilted. Transfer the spinach to a bowl and mix in 1 egg, 6 ounces of crumbled feta cheese, and 1/4 cup each of chopped fresh parsley and dill. Season with salt and pepper to taste.
Butter six sheets of phyllo dough with melted butter. Lay three of them on top of each other on a baking sheet lined with parchment paper. After placing the spinach mixture in the center and topping with the three other layers of phyllo dough, seal in the sides by folding the bottom and top edges of the dough together. Butter four more sheets of phyllo dough, and crumble over the top for a flaky garnish. Bake the spanakopita in the oven for about 40 minutes until the dough is golden brown.
Another easy option is to make spanakopita bites by placing a spoonful of the spinach mixture into individual phyllo dough cups. Bake filled phyllo dough cups for 12 to 15 minutes until golden brown.