SPANAKOPITA (Spinach Pie)

By Eleni Franklin

1 # filo (about 12 - 15 sheets)

2 packages (10 oz ea) frozen spinach or 1# fresh

2 sticks butter, melted

1 # onions, finely chopped

1/2 C chopped parsley

1/2 C chopped dill

1 tsp salt

1/2 tsp pepper

6 eggs, beaten

1 # cheese; feta (crumbled finely), hoop, or cottage (I combine all three)

PREPARATION:

Thaw spinach; squeeze out all excess liquid. Lightly sauté onion.  Add onion, parsley, dill, salt, pepper, cheese(s) & eggs to spinach. Mix thoroughly. Lightly brush bottom of 9"x13" (or 15") pan with melted butter. Lay gently 7 (approx.) sheets of filo, brushing w/melted butter between each layer. Pour in spinach mixture & spread evenly. Place remaining 7 layers of filo on top, brushing with melted butter between layers.

Tuck in all edges. Brush top generously with butter. Score top sheet (2 1/2" x 2").  Bake at 350 F for 45 minutes until golden brown.   Remove from oven & cool 1/2 hr. Cut into serving pieces.  YIELD: 20 servings