Spanakopita

• 1/4 cup olive oil
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped scallions
• including 2 inches of the green tops
• 2 pounds fresh spinach, washed thoroughly drained and finely chopped
• 1/4 cup finely cut fresh dill leaves or subsitute 2 tablespoons dried dill weed
• 1/4 cup finely chopped parsley, preferably flat leaf parsley
• 1/2 teaspoon salt
• freshly ground black pepper
• 1/3 cup milk
• 1/2 pound feta cheese, finely crumbled
• 4 eggs, lightly beaten
• 1/2 pound butter, melted
• 16 sheets (1/2 pound) filo pastry, each about 16 inches long and 12 inches wide

1. Ina heavy 10 to 12 inch skillet, heat the olive oil over moderate heat until a light haze forms above it. Add the onions and scallions and stirring frequently, cook 5 minutes or until they are soft and transparent but not brown. Stir in the spinach cover tightly and cook for 5 minutes, then add the dill, parsley, salt and a few grindings of pepper and 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. Transfer the spinach mixture to a deep bowl and stir in the milk. Cool to room temperature then add the cheese and slowly beat in the eggs. Taste for seasoning.
2. Preheat oven to 300 degrees. With a pastry brush coat the bottom and sides of a 12 by 7 by 2 inch baking dish with melted butter. Line the dish with a sheet of filo, pressing the edges of the pastry firmly into the corners and against the sides of the dish. Brush the entire surface of the pastry with about 2 or 3 teaspoons of the remaining butter, spreading it all the way to the outside edges and lay another sheet of filo on top. Spread with another 2 or 3 teaspoons of butter and continue constructing the pie in this fashion until you have used 8 layers of the filo in all.
3. With a rubber spatula, spread the spinach mixture evenly over the last layer of filo and smooth it into the corners. Then place another sheet of the filo on top coat with butter and repeat with the remaining layers of filo and butter as before. Trim excess from around the rim of the dish with scissors. Brush the top of the pie with the remaining butter and bake in the middle of the oven for 1 hour or until the pastry is crisp and delicately browned. Cut into squares and serve hot or room temperature.

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

Taken from www.epicurious.com/recipes/member/views/spanakopita-50009888 (may not work)