Spanakotyropita

• 3 bunches spinach organic, not baby spinach
• 2 leeks organic
• 2 eggs sprout fed chicken
• 6 tablespoons butter unsalted, raw milk butter if possible
• 1 box phyllo fresh organic, or defrosted according to box instructions
• 1/4 pound feta Imported sheeps milk

1. Only use bottom of leeks. Cut off tops, split in half, wash, pat dry and cut into double wide match sticks.
2. Snip off extra stem from spinach. Wash and spin dry.
3. Melt 2 Tbs of butter. Sweat leeks (cover vessel on low flame) for 6 minutes or so until soft.
4. Add spinach; wilt to desired mouth feel. Don't kill it or leave it too raw.
5. Remove spinach from heat. Empty spinach into strainer and press to remove ALL water. Alternatively squeeze through cheesecloth (although not recommended because it bruises and compacts greens). Some people let stand for hours to remove all water.
6. Whisk two eggs; Fold spinach into bowl with eggs.
7. Melt butter 4-6 tablespoons of butter over flame- preferably not in the microwave.
8. Butter pie dish. Add 6-10 layers of phyllo. Spoon an even layer of spinach over the phyllo and then crumble feta cheese over spinach.
9. Layer with another 6-10 layers of phyllo. Spoon another even layer of spinach on top of the phyllo and then crumble feta cheese again over spinach.
10. Top with 6-10 layers of phyllo.
11. Place in pre-heated 375 degrees F oven. Bake for 25-38 minutes or until it's cooked to a golden perfection. Remove, cool and serve when glass baking dish can be easily handled.

bunches spinach, leeks, eggs, butter, instructions, sheeps milk

Taken from www.yummly.com/recipe/Spanakotyropita-1672998 (may not work)