Oyster Spanakopita

• 2 Pints Freshly Shucked Oysters, sauted in their liquid for 3 minutes with 1 Tbsp. of Unsalted Butter
• 10 cups Fresh Spinach, coarsely chopped (*or two 10 oz. packages frozen spinach, chopped and thawed)
• 1 cup fresh green onions or wild ramps, chopped
• 10 eggs, slightly beaten
• 2 cups feta cheese, crumbled
• 2 cups ricotta cheese
• 1 cup goat cheese, crumbled
• 4 Tablespoons Dijon Mustard
• 12 Tablespoons Unsalted Butter, Melted
• 12-16 Sheets Filo Dough
• 4 Tablespoons Fresh Squeezed Lemon Juice
• Fresh Cracked Black Pepper
• Several Drops Tabasco

1. Combine spinach, onions, eggs, cheeses, mustard, 2 Tablespoons Melted Butter, cracked pepper and tabasco. Toss with lemon juice, then fold in oysters. Brush bottom and sides of a 10 x 15 inch glass baking dish with butter. Brush one sheet of filo dough with the butter. Top with the second sheet; brush with butter. Repeat using up 6-8 sheets, stacking dough and brushing with butter. Line bottom and sides of baking dish with layered filo. Spread evenly with spinach and oyster mixture. Cover with remaining filo sheets, brushing each sheet with butter. Bake at 350 for 50 to 55 minutes, or until golden brown. Cool 15 minutes. Serves 12-16.
2. (I always brush a little dijon mustard on the top of the last bottom sheet as well before covering it with the spinach mixture)
3. *If using frozen spinach, drain well and squeeze out excess liquid.

freshly shucked oysters, fresh spinach, fresh green onions, eggs, feta cheese, ricotta cheese, goat cheese, dijon mustard, unsalted butter, dough, fresh squeezed lemon juice, fresh cracked black pepper

Taken from www.epicurious.com/recipes/member/views/oyster-spanakopita-1201905 (may not work)