Spanakopita

1. 1

   If using fresh spinach, wash the spinch and remove the rough stems.

2. 2

   Place in large bowl and sprinkle heavily with salt.

3. 3

   Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do.

4. 4

   Tear the sponach up as you do this.

5. 5

   Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel.

6. 6

   (If using frozen spinach, just let it thaw and squeeze out the excess moisture.)

7. 7

   Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste.

8. 8

   When both onions and mushrooms are tender remove from heat.

9. 9

   Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the

10. 10

    feta is very salty

* Per serving · 4 servings · Values may vary.