Spanakopita

The lovely spinach stuff Heather made at the reunion

1/2 c. vegetable oil
2 large onions chopped
2 (10 oz) packages frozen, chopped spinach thawed, drained and squeezed dry
2 T. chopped fresh dill
2 T. all purpose flour
2 (4 oz) packages feta cheese
4 eggs , lightly beaten (this was missing from the lovely dish due to lack of eggs)
salt and pepper to taste
1 1/2 (16 oz) packages phyllo dough
3/4 lb. butter melted


1. Preheat oven to 350

2. Heat oil in large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 min, or until most of the moisure has been absored. Remove from heat. Mix in feta chesse, eggs, salt and pepper.

3. seperate one sheet of phyllo from the stack and evenly brush with a light coating of butter. place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 in. wide. Keep the remaining phyllo covered with plastic wrap (or wet cloth) to keep it form drying out.

4. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping T of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triagnle. Fold like a flag. Repeat with remaining phyllo and filling.

5. Place filled triangles on baking sheet and brush with remaining butter. Bake for 45 min to an hour (until golden brown).

When Heather did it she just layed out sheet of dough, brushed with butter. Spread filling, layer more dough and butter and bake until golden brown. (less work, just as good) Cut into squares before baking.  Six layers bottom, filling, 3 layers, filling, remaing phyllo.