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Greek Spinach Pie (Spanakopita)

16 to 20 phyllo pastry leaves (1 box)
3 lbs. frozen chopped leaf spinach
1 stick melted butter/margarine or equivalent of olive oil
1 lb. feta cheese
1 small bunch fresh dill chopped
1 small bunch fresh parsley
1 bunch green onions
few cloves garlic crushed
1 large onion
olive oil to saute
6 large eggs,
salt
fresh grated black pepper
nutmeg

Cook spinach to package directions, cool and squeeze out all excess
water and rechop by hand or food processor. Saute the onion and
garlic in some olive oil. Chop the green onions, parsley and dill.
Combine the spinach, sauteed mixture, green onions, parsley and
dill. Blend in crumbled feta cheese. Season to desired taste. Fork
beat eggs and add to the spinach mixture. Set aside. Butter a 9 x
13 baking pan. Layer 8 to 10 leaves of phyllo, butter each individual
sheet. Add spinach mixture. Top with another 8 to 10 more phyllo
leaves, again layering and buttering each individual sheet. With
a scissors cut off and trim any overlapping phyllo pastry.( or
you could tuck in or overlap excess over the top ) . Cover pan with
a damp tea towel and plastic wrap. Chill 30 minutes before baking.
This can also be prepared and covered several hours before baking.
Bake in a 350F oven about one hour or until puffed and golden. Cool
15 to 20 minutes before cutting. Serves 8 to 10.

Note: Leftovers reheat well. I like to serve with rice pilaf.

Also: when working with phyllo pastry read package instructions
because this pastry dries out and crumbles quickly if not kept
covered.

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