Spanakopita

60

Ingredients

• 3 lbs fresh spinach
• 2 large onions, minced
• 2 large cloves garlic, minced very fine
• 1 3/4 lb. feta cheese, crumbled
• 8 eggs
• Fresh ground pepper to taste
• 2 sticks butter, melted
• 2 packages phyllo dough

Directions

1. Preheat oven to 350 degrees.
2. Clean spinach and dry thoroughly. Remove any tough stems. Combine spinach with onions, garlic and feta. Mix well.
3. In a separate bowl, lightly beat eggs and add to spinach mixture. Add ground pepper and mix well. Divide mixture into 4 equal parts.
4. Melt butter in saucepan.
5. Choose a sheet pan large enough to fit phyllo dough. Brush pan lightly with melted butter.
6. Stack 14 layers of phyllo in pan, brushing each layer lightly with butter. Distribute one-quarter of spinach mixture over phyllo, cover with 4 additional layers of phyllo brushed with butter, then add one-quarter more of spinach mixture. Continue in same manner and finish with 14 sheets of phyllo, each brushed with butter.
7. Bake for 60 to 90 minutes or until puffed and golden brown. Cool, cut into squares or triangles.

recipe from: Arizona Republic, 03/19/03