Spanakopita

• 2 tablespoons extra virgin olive oil
• 1 bunch of scallions or spring onions, trimmed and roughly chopped
• Two 10-ounce packages frozen chopped spinach, thawed and drained, or 1 1/2 pounds fresh spinach, large stems removed
• Salt and black pepper to taste
• 3 tablespoons pine nuts
• 2 tablespoons sultanas (golden raisins) or raisins, optional
• 2 cups feta cheese
• 2 eggs
• 1/4 teaspoon freshly grated nutmeg, or a bit more to taste
• 4 tablespoons (1/2 stick) butter, melted
• 10 to 12 phyllo sheets

1. Preheat the oven to 300F.
2. Heat the oil in a large skillet over medium heat; add the scallions a minute later.
3. Cook until they begin to soften, 3 to 5 minutes, then add the spinach.
4. Season with salt and pepper and cook, stirring occasionally, until the spinach is completely wilted, less than 5 minutes.
5. Turn the mixture out into a bowl and let it cool, then stir in the pine nuts and sultanas if youre using them.
6. Beat together the feta and eggs in a separate bowl.
7. Season the mixture with the nutmeg and some black pepper, then taste and adjust the seasoning.
8. Brush the bottom of a 9 x 13-inch baking dish with butter.
9. Lay 6 or 7 phyllo sheets in the pan, brushing each sheet with melted butter; the edges of the sheets should hang over the rim of the pan.
10. Spread half of the cheese mixture over the phyllo and top it with half of the sauteed spinach and scallions.
11. Lay another 4 sheets of phyllo on top of the spinach, buttering each sheet, then top the phyllo with the remaining cheese and spinach.
12. Fold in the edges to enclose the pie, sealing with melted butter and additional buttered phyllo if necessary.
13. Score the top of the pie into squares or triangles and bake for 35 to 45 minutes, until golden brown.
14. Serve warm or at room temperature.

extra virgin olive oil, scallions, fresh spinach, salt, pine nuts, sultanas, feta cheese, eggs, freshly grated nutmeg, butter, phyllo sheets

Taken from www.epicurious.com/recipes/food/views/spanakopita-386078 (may not work)