GREEK SPINACH PIE (SPANAKOPITA)
1 package frozen phyllo dough (thawed to room temperature)
1 10 oz package frozen chopped spinach, thawed and drained well (You can use fresh spinach; you can use twice as much spinach. It's up to you.)
1 onion, chopped
Crushed red pepper flakes (not traditional anywhere but in my kitchen)
1 pound crumbled feta (maybe less)
8 eggs, beaten (maybe more, maybe less)
1 stick of butter, melted.
The prep work is vital! You have to have all of your ingredients ready to go once you open up that box of phyllo dough or you're doomed! Phyllo turns to parchment once it hits the air, so make sure you keep a slightly damp, clean dish towel over the sheets while you prepare the pie.
Saute your chopped onion in a little olive oil until translucent. Add lots of oregano and crushed red pepper, if you like. Let cool to room temperature.
Melt 1 stick of butter in the microwave. It usually takes 35 seconds or so. Set on the counter with your other ingredients.
You'll need a large baking pan; a lasagna pan would be perfect. Brush melted butter along the bottom and up the sides then lay two pieces of phyllo dough down lengthwise. Butter them. Lay two pieces of phyllo dough down crosswise. Butter them. Repeat twice. In a huge bowl, beat 8 eggs. To the eggs add the crumbled feta, the sautéed onions, the thawed and drained spinach. Mix together then pour into baking pan. Layer more phyllo dough lengthwise; butter well. Layer phyllo dough crosswise; butter well. Repeat until you have eight or ten buttered layers.
With a sharp knife, cut a 1" slit in the center.
Slide into 360 degree oven and bake for anywhere from 1 hour to 1 hour and 40 minutes. You want a deep golden brown top and a fully-cooked inside.
Let stand for fifteen minutes or so before serving.