Appetizers: Spanakopita by Recipe Cottage

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	Spanakopita

		2 pounds fresh spinach or 30 ounces frozen spinach, chopped, thawed 1 pound phyllo dough 7 eggs 1/2 pound feta cheese 1 onion, chopped 1 clove garlic, minced salt fresh ground pepper olive oil 1/2 cup Parmesan cheese, grated 1/4 cup chopped fresh parsley 1 tablespoon dried oregano 1/4 teaspoon dried rosemary 1/2 pound butter, melted Wash the spinach and remove the rough stems. Place in large bowl and sprinkle heavily with salt. Rub the salt into the leaves while tearing into small pieces. The volume of spinach will decrease drastically as you do. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel. (If using frozen spinach, just let it thaw completely and squeeze out all excess moisture.) Saut the onion and garlic in a little olive oil until transparent. Salt and pepper to taste. Beat the eggs in a large bowl. Crumble the feta cheese and stir in to the egg mix. Add the parmesan, then the spinach, onions, stir in the organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty). Butter a 9"x13" baking pan.Stack the phyllo on a flat surface. Cover with wax paper or a very slightly damp cloth to keep the phyllo from drying out while working. You will need to work quickly at this point! Place the melted butter nearby. Place one sheet of phyllo in the pan. Brush with melted butter. Place second sheet of phyllo on top of this. Brush each sheet with melted butter. When approximately 2/3 of the phyllo dough has been layered and buttered, pour the spinach filling onto the phyllo and spread evenly. Fold over any overlapping phyllo leaves. Place remaining sheets of phyllo on top, one at a time, brushing each with butter.Cut through the top layers to the filling in three or four places. Brush top with butter. Bake at 375 degrees F for 50 minutes.