Spanokopita

• 2lbs frozen spinach
• 1lb file (aka phyllo) dough
• 1/2lb feta cheese
• 7 eggs
• 1 yellow onion
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp nutmeg
• 4oz butter, melted

Dice and saute onion in olive oil until golden brown. Minimally cook the spinach -- directions are probably on packaging but generally can be done by adding a few tablespoons of water to the frozen spinach and microwaving on high for a few minutes. This is really more about defrosting than cooking it so be careful not to nuke it too much. You'll probably have to do 1lb of spinach at a time to make this manageable. The spinach will likely end up quite wet and to avoid a soggy spanokopita you will want to drain it. The best way seems to be to dump it into some kind of sieve and squeeze out excess liquid with a spoon.

In a large bowl beat the eggs. Crumble and add the feta cheese, the onions, oregano, basil, salt, pepper and nutmeg. Stir well. Finally add the spinach and stir well to get everything well distributed.

Butter a 9"x13" baking dish. Lay down the sheets of filo dough one or two at a time, brushing each layer with butter. The dough sheets will be much larger than the dish so you will need to encourage them to fit its shape and leave the remainder hanging over. Butter can help with this :) It's best to turn each layer a few degrees one way or the other rather than stacking them all exactly on top of each other. Keep adding layers until you have only about 6 sheets left. At this point pour the filling into the dish and spread evenly. Now fold the filo dough that is overhanging the edges of the dish back over to cover the filling. Brush with more butter then finish of the top but adding the remaining 6 sheets one at a time with more butter in between each.

The last 6 sheets will need trimming before you can transfer the dish to an oven that has been preheated to 375F. Bake for ~50 minutes.