Spanikopita

Ingredients

• 2 pkgs frozen spinach
• 4 small onions or two large onions, chopped
• 3 cloves garlic
  
• 1 pkg feta cheese, 8 oz, crumbled
• 2 large eggs, beaten
• 4 scallions, chopped
• liberal amounts of dry parsley (fresh is obviously better)
• equally liberal amounts of dill
• 2/3 cup olive oil
• ground black pepper
• salt
  
• several sheets of filo pastry

Preheat oven to 375F. Take filo out of the freezer to thaw, if frozen.
Thaw the frozen spinach in a pot. Chop the onions and scallions.
Put the onions/scallions in the pot with the spinach and add some olive oil, salt, pepper, and garlic.
Cook until onions are translucent. Set aside and let cool.
Crumble the feta into a bowl and combine with the 2 beaten eggs. Once spinach mixture has cooled enough to not cook the eggs, combine them.
At this point, also combine all the herbs you have. Stir well.
Layer a few sheets of filo pastry into the bottom of a glass pie dish (or a baking sheet or something). Add the filling. Fold filo sheets over the top to cover the pie. Brush top with olive oil
Pake for 40 minutes. Eat.

Thoughts: Fresh herbs definitely work better than dried, though dried will do in a pinch. If you want a moister filling, do not drain the spinach after thawing. If you want a slightly drier filling, drain the spinach after thawing and then mix it back in with the onions. This recipe also works well with pearl onions instead of regular onions. Use about 2 cups of these.

Disaster Index: 1/10