Spanakopeta

• 3 packages of frozen spinach, thawed with the liquid pressed out*
• 2 bunches of scallions, sliced (white and green parts)
• 2 – 3 4oz-packages of crumbled feta cheese
• 8 eggs
• 1 cup olive oil
• 1 lb (2 sticks) butter
• 1 roll of phyllo dough, thawed to room temperature**
• Salt and pepper to taste
• Fresh dill (optional)

Melt the butter. Stir in 1/2 cup of the olive oil once melted.

Use the other 1/2 cup of olive oil to brown the scallions over medium-high heat.

In a large mixing bowl, lightly beat the eggs. Add spinach, feta, and scallions (plus the oil in the pan) and stir until well-mixed. Add the salt, pepper, and dill if desired.

Using a pastry brush, grease a 9 x 13 pan with the butter/olive oil mixture. Line the bottom of the pan with 5 sheets of phyllo, buttering each one after you’ve added it. Pour the spinach mixture evenly on top of the fifth piece. Then cover the filling with the remaining phyllo, buttering each piece (now is not the time to be stingy with butter!). Be sure to butter the top when top.

Bake for 45 minutes or until the top is golden brown.

If you take it out and there’s a lot of butter still pooled on top, you can either spoon it off or gently press it out with a paper towel.

Serve at room temperature or heated, as an appetizer, side, or main dish. Use a sharp knife to cut into desired pieces.

*thaw spinach in a mesh strainer, and use a wooden spoon to press any liquid out.

**if phyllo isn’t thawed, it’ll break when you unroll it. To keep it moist while using it, place a damp paper towel over it at all times. You may need to re-wet the towel as you go.