Spanakopita:

1 box filo strudel leaves

2-3 16 ounce bags of frozen chopped spinach

1 bunch green onions

1 small yellow onion

1 bunch fresh dill (chopped)

1 Tbsp dried dill weed

2 sticks butter

1 lb feta cheese

4-6 eggs

2tbsp olive oil (or canola/vegetable oil) for sautee-ing onions

2tbsp olive oil for spinach mix

Salt and pepper to taste

Defrost spinach. Drain and squeeze liquid out. Clean and chop green onions, and yellow onion. Heat

oil until it shimmers in sauce pan; saute the onions, turning the heat to low.

Combine the spinach and sauteed onions in large bowl. Add the olive oil, crumble the feta cheese and

add. Add the eggs, dill and salt and pepper.

Melt the butter. Brush the baking pan with butter on bottom and sides. Lay the filo out sheet by sheet,

buttering between sheets.

Ten layers on the bottom, then fill the pan with spinach mixture and cover with layers of buttered filo.

Reserve one whole sheet of filo. Fold in the filo on the sides. Butter and place reserve piece on top.

Butter. Slice through diagonally, taking care not to cut all the way through to the pan.

Bake in 350 degree oven for about an hour, or until the filo turns golden brown on top.

If you want to add cottage cheese you can use ½ the quantity of feta, and substitute small

container of cottage cheese....makes the spanakopita a little creamier.