Spanakopita

1. 1

   Heat the 13 cup oil in a large pan and saute the scallions until soft.

2. 2

   Meanwhile, pan the spinach (cook it without adding water, then drain it thoroughly) or salt and rinse it (the latter method is used extensively in Greece, but it not advisable).

3. 3

   Squeeze out excess liquid.

4. 4

   Add the spinach to scallions and stir in the parsley, dill, and a very little salt and pepper.

5. 5

   Cook gently for 10 minutes, then cool.

6. 6

   Using a wooden spoon, stir in the feta and eggs.

7. 7

   Butter a 9x12x3-inch baking pan and in it spread 6 filo sheets, brushing each with melted butter.

8. 8

   Pour in the spinach filling, then cover with the remaining filo sheets (buttering each as before).

9. 9

   Tuck the top filo over the bottom and flute the edges.

10. 10

    Score the top 3 filo sheets into square or diamond shapes.

11. 11

    Bake in a moderate oven for 40 minutes, or until crisp and a golden chestnut color.

12. 12

    Remove from oven and let stand for 15 minutes before cutting.

13. 13

    Serve warm.

No additional tips available.