Spanakopita

• 16 sheets phyllo pastry
• 6 -7 cups spinach, mixture
• 1 cup olive oil
• salt
• pepper
• 1 kg spinach
• 1 onion, chopped
• 12 cup spring onion, chopped
• 12 cup fresh dill, chopped
• 12 cup fresh parsley, chopped
• 12 cup evaporated milk
• 1 12 cups feta cheese, crumbled
• 5 eggs
• salt
• pepper

1. Wash the spinach, add salt and then drain out the excess water.
2. Take a pan and saute onions till golden.
3. Add spring onions, spinach, dill, parsley and cook for few minutes.
4. Take the mixture off the heat and add evaporated milk.
5. In a separate bowl, beat the eggs with cheese.
6. Season with the salt and pepper and add to the spinach mixture.
7. Mix well and keep aside.
8. Optional.
9. The mixture can be prepared without pre-cooking.
10. The baking time however increases in the final preparation.
11. Line a pan with eight sheets of phyllo, brushing each sheet with the olive oil before topping it with the next sheet.
12. Now spread the spinach mixture evenly.
13. Lay the remaining phyllo on top and then cut into diamond size serving pieces.
14. Bake it for 30-40 minutes in a pre-heated oven.
15. Serve.

pastry, spinach, olive oil, salt, pepper, spinach, onion, spring onion, fresh dill, fresh parsley, milk, feta cheese, eggs, salt, pepper

Taken from www.food.com/recipe/spanakopita-237707 (may not work)