Spanakopita Spinach-Cheese Pie(Greece)

• 1/4 c. olive oil
• 1/2 c. finely chopped onions
• 1/4 c. finely chopped scallions
• 2 lb. fresh spinach, washed, drained and finely chopped
• 1/4 c. finely cut fresh dill leaves or 2 Tbsp. dill weed
• 1/4 c. finely chopped parsley
• 1/2 tsp. salt
• dash of black pepper
• 1/3 c. milk
• 1/2 lb. finely crumbled Feta cheese
• 4 eggs, lightly beaten
• 1/2 lb. butter, melted
• 16 sheets (1/2 lb.) filo pastry (16 inches long and 12 inches wide)

1. In a heavy 10 to 12-inch skillet, heat the olive oil over moderate heat until a light haze forms above it.
2. Add the onions and scallions and stirring frequently, cook 5 minutes or until they are soft and transparent but not brown.
3. Stir in the spinach; cover tightly.
4. Cook for 5 minutes, then add the dill, parsley, salt and dash of pepper, stirring and shaking the pan almost constantly. Cook uncovered for about 10 minutes or until most of the liquid in the skillet has evaporated and the spinach has begun to stick lightly to the pan.
5. Transfer the spinach to a deep bowl and stir in the milk.
6. Cool to room temperature, then add the cheese and slowly beat in the eggs.
7. Taste for seasoning.

olive oil, onions, scallions, fresh spinach, dill, parsley, salt, black pepper, milk, feta cheese, eggs, butter, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499243 (may not work)