2 pounds fresh spinach
OR
30 ounces frozen spinach, chopped, thawed
1 Pound Phyllo dough
7 each Eggs
1/2 Pound Feta cheese
1 Each Onion, chopped
1 clove garlic, minced
Salt
Olive oil
To taste Fresh ground pepper
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
Serving Size : 12
If using fresh spinach:
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.)
Saute 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 oregano, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty).
NOTE:
One restaurant I visited had the merest touch of cinnamon in their spanakopita. Made an interesting and subtle flavor enhancement! Another nice addition is dill weed–but not with the cinnamon!
To Assemble:
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.
Per serving:
386 Calories; 26g Fat (58% calories from fat); 14g Protein; 27g Carbohydrate; 168mg Cholesterol; 740mg Sodium
NOTE:
I have made this recipe using large, half-sheet size jelly roll pans (10″ by 15″ I think.) The phyllo dough fits these pans perfectly, but the layer of spinach filling was a bit thin–so increase the spinach filling if you go with a larger size pan!