Spanokopita

Carol’s Spinach Cheese Pie

Makes 1 large (11X13) baking pan

Frozen phyllo dough

Butter ½ to 1 pound (melted)

6-8 eggs

dash pepper

1-2 pounds of grated cheese: one type or combinations of muenster, swiss, mozzarella, or feta

2 medium onions chopped

4 packages of frozen spinach thawed, drained and squeezed

Prepare filling by lightly browning the onions in a TB of butter. Add chopped spinach and a light dash of pepper. Completely drain and set aside spinach mixture. When cooled to room temperature, mix eggs in a separate bowl. Add spinach/onions and grated cheese. Add cheese until mixture is not too liquid.

With pastry brush, paint bottom and sides of baking pan with butter. Unroll phyllo dough onto moist towel and cover as needed to prevent drying out. One sheet of phyllo at a time is spread in the bottom of the pan and painted with butter. Do this procedure for 3 sheets of phyllo, then spread with spinach/egg/cheese mixture. Do not paint the mixture, but lay another sheet of phyllo and repeat painting for 3 sheets of phyllo then spinach- layering phyllo and spinach- making about 6-8 alternate (phyllo/spinach) layers. The phyllo sheet will cover the bottom and sides of the pan and overlap the pan as the “pie” becomes deeper, fold in or trim the edges that extend past the pan. End layering with 3 + sheets of phyllo painted with butter, making sure the top layer of phyllo is painted well with butter.

Bake at 325 degrees for 1 hour or until phyllo layers are lightly browned.