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INGREDIENTS

• 2 pounds fresh baby spinach, coarsely chopped
• 6-7 green onions, sliced
• 2 tablespoons butter, cut into small pieces
• 4 eggs, beaten
• 3 cups feta cheese, coarsely crumbled
• 12 phyllo dough sheets
• Salt and pepper
• Olive oil for brushing

DIRECTIONS

1. Put the chopped spinach in a colander and season with salt. Squeeze as much liquid as possible. Let drain and squeeze again.
2. In a large bowl – add the spinach, green onions, eggs, feta cheese and mix well. Season with pepper (do not season with salt before tasting).
3. Preheat the oven to 350 degrees F. Oil a 13×12 inch baking dish. Take a small bowl and fill half with water and half with olive oil. Line the phyllo sheet in the baking dish allowing excess phyllo to drape over the sides and lay in folds on the bottom. Brush with the olive-water mixture. Repeat with five more phyllo sheets.
4. Spread the filling evenly and dot with the butter. Cover the filling with the 6 remaining phyllo sheets brushing between each phyllo sheet with the oil-water mixture. Trim the top layers of phyllo with that of the bottom layer. Form a rim by rolling the phyllo edges inward (if the excess phyllo sheets are dry brush with some more oil-water).
5. Brush the top layer with oil-water. Use a sharp knife to cut the pie into square pieces and bake on the lower shelf of the oven for 1 hour until golden brown on both sides. Let stand for 20 minutes.

Romama’s Note: Serve the Spanakopita while still warm for better taste!

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3. Tagliatelle with Spinach and Cheese
4. Greek Meatballs or Keftedakia
5. Tiropitakia – Cheese Pie Triangles