SPANAKOPITA
2 lb. fresh spinach, finely chopped
3 bunches spring onions
4 tbsp. butter
6 eggs, slightly beaten
1 lb. feta cheese, crumbled
1/4 lb. butter, melted
1 tbsp. dry mint
Salt & pepper to taste
1/2 lb. butter for filo
20 sheets filo pastry
Wash spinach thoroughly, chop fine and let drain for several hours. It is very important that spinach be left to drain completely. Saute onions in the 4 tablespoons butter.
Mix beaten eggs with feta cheese, melted butter and mint. Add onions, salt and pepper. Line a 15 x 11 x 2 inch greased pan with half of filo sheets, brushing with melted butter (each sheet). Continue this until 1/2 of filo has been used.
Place cheese and spinach mixture over the filo and then cover with remaining half of sheets, brushing with melted butter again. Roll and tuck all the filo around the inside edges of pan. Lightly score top of spanakopita into squares and bake at 350 degrees for 55-60 minutes.
