Authentic Spanakopita Recipe Greece, Europe

Name: Spanakopita
Prep time: 1 h 10 min
Cook time: 1 h 25 min
Yield: 8 servings
Cuisine: Southeastern European
Ingredients: FOR THE PHYLLO; 3 cups (340g) whole wheat flour; 1 cup (120g) all-purpose flour; 1 tsp salt; ¾ cup (60 ml) water; ½ cup (120ml) extra virgin Greek olive oil; ½ cup (120g) Greek yogurt; 1 tbsp red wine or balsamic vinegar, or ouzo; FOR THE FILLING; 1/3 cup (80 ml) extra virgin olive oil; 2 large red or yellow onions, finely chopped; 6 scallions, chopped; 2 pounds (900g) fresh spinach, trimmed, washed and drained well; ½ cup (30g) chopped fresh dill; ½ cup (30g) chopped fresh mint; ½ cup (30g) chopped fresh parsley; 2 cups (300g) crumbled feta; salt and pepper, to taste; nutmeg, freshly grated, to taste; ½ cup (120g) bulgur, rice or trahana, if needed; 1/2 cup (120ml) extra virgin olive oil, for brushing phyllo