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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.

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