From Greek Cooking by Robin Howe
- 2 lb fresh spinach
- 1 T finely chopped dill
- 2 T finely chopped parsley
- 2-3 chopped onions
- 1/2 lb mashed feta
- 10 sheets phyllo pastry
- 1 c. olive oil (I use half butter, half olive oil)
Wash spinach, chop it finely, sprinkle it with S&P and leave it for an hour. Squeeze it to remove bitter liquid. Heat olive oil and saute onions until slightly brown, add spinach and cook until tender, stirring all the time. With a perforated spoon take it from the pan and put it into a vbow. Crumble feta into the bowl, add pepper, parsley and dill. Mix well. Let the olive oil cool.
Brush with oil a 3" deep 9x12 baking pan. Line it with one sheet of pastry. Brush this with oil, add 4 more sheets of pastry, brushing each with oil. Cover the last sheet with the spinach mixture, add the remaining five sheets of pastry, brushing each with oil. Score the top sheet into squares--using a sharp, pointed knife.--sprinkle the top lightly with water to prevent the pastry from curling upwards, and bake the pie in a 350 oven until the top is golden brown--about 40 min. Cool slightly before cutting.