SPINACH PIE

For my first post I thought it was fitting to use one of my favorite recipes. I grew up watching my father make Spinach Pie or Spanakopita for every big family occasion. Over the years I've experimented with his recipe and created my own Nikki-ized version. I tend to like more spinach and less cheese in my version, which is the more traditional Greek way. My family thinks the more cheese the better.

INGREDIENTS

1 Package of Phyllo Dough (thawed)

2 Large bags of frozen spinach

1 Large white onion

2 Blocks of feta cheese

1 Container of parmesan cheese

2 Eggs or egg substitute

2 Tablespoons of fresh Dill
3 Tablespoons Olive Oil

PREPARATION

1. Start by unwrapping the Phyllo Dough from plastic lining. Let it get to room temperature while continuing other preparation. If the dough is frozen let it thaw for about 3-4 hours before use. 
2. Chop 1 large white onion and saute it in light olive oil. Set aside after the onion has browned.
3. Place frozen spinach in strainer and thaw with hot water, make sure to squeeze spinach with hands and paper towels to remove all extra water.
4. Chop Feta into bite size pieces. You could also use the pre-crumbled Feta here but I'm partial to the full blocks.
5. Mix the dried spinach, chopped feta, parmesan cheese, sauteed onion, chopped dill and two eggs together in a bowl.
6. Remove phyllo dough from package. Handle gently as phyllo dough breaks easily. 
7. Grease a 9x12-baking dish (I use olive oil) and place a sheet of dough at the bottom. Brush lightly with oil and place another sheet on top of it until half the dough is used. If your dish is slightly smaller you can always cut the excess phyllo dough from the edges.
8. Scoop the entire filling on top of the phyllo dough lining the pan. Top the spinach mixture with remaining dough layered while brushing oil in between sheets.
9. Bake at 350 degrees for about an hour, until top is golden brown. After baking, let the pie cool before cutting (it may fall apart if you don't wait).