Spanakopita

Spanakopita   

Filling:
1 large onion
1 cup crumbled feta cheese
2-4 bags of Spinach, chopped
Salt, pepper
Butter or olive oil

Wash:
2 eggs
1 cup milk (dairy, oat, other)
A dash of salt

Pastry:
1 bundle of approximately 24 sheets of filo dough
2 sticks of butter

Chop the onion and sauté with salt and pepper in olive oil or butter.

In a separate dry pan (we use a wok), cook down the spinach for a few minutes.

Drain the liquid from the spinach, and combine with the onions and the feta, and it is ready.

Paint a film of butter on the bottom of  a 9×13 baking pan. Spread a sheet of filo dough on it and spread butter on the filo. Repeat until you have eight (or about a third of your total) buttered sheets in the pan. Spread half your filling on top of the eighth buttered sheet. Put down eight more with a generous amount of butter on each layer, then add the other half of the filling. Now add the rest of your filo dough, one layer at a time with butter on top of each layer.

Now with a sharp knife, cut the Spanakopita into serving size pieces, or at least score deeply. We like to make the cuts diagonal to the pan in one direction, then the other.

Bake at 375° for 30-35 minutes; it should be starting to be golden brown. At this point remove it from the oven and pour the egg/milk mixture on top, focusing on the slits you cut, and spreading evenly. It is ok if it is a bit pooled on top. Put it back in the oven for 10 more minutes and remove it when it is fully golden. Let cool a bit and try not to eat it all in one sitting.