SPANAKOPITA

SPANAKOPITA OR SPINACH PIE Phyllo or Filo dough 1 stick melted butter Filling: 1/2 cup (or less) olive oil 1 onion, large dice 6-8 scallions, coarsely chopped 1-1/2 pound spinach, chopped, no stems 3/4 cup fresh dill, chopped 1-1/2 cups Feta cheese, crumbled freshly ground black pepper Preheat the oven to 375°F. Heat the oil in a large saute pan. Saute the onion and scallion over moderate heat until soft. Remove them to a bowl. Mix in the spinach, dill, Feta, and pepper. No salt. Let the mixture cool. Open the package of phyllo carefully. It’s very fragile. You need to have a lightly dampened towel to cover anything that might get exposed. Cover the phyllo with the damp towel between removing sheets. Butter or oil a 9 x 13 inch pan. Slip a sheet of the phyllo into it and brush some butter or olive oil on the layer. Keep layering at least 3 -6 layers before you add the filling. Brush oil or butter on each layer as it is placed in the pan. If it’s too thin the pie will just fall apart when you try to remove it. Fill the phyllo lined pan with the spinach mixture, smoothing it out so that it’s even all over. You will have some phyllo dough hanging over the sides, right? Now put an equal amount of phyllo layers over the top of the spinach. You probably have to move pretty quickly now because the phyllo wants to dry out faster than you can say “Mariah Carey”… Take the top layers and tuck them into the sides as best you can. Then roll the bottom layer overhangs over that. More butter is okay. Cover the top with the melted butter or milk; this will help it brown. Bake until it’s all brown and crispy.  Take out and let it cook before you start cutting into it.