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1
If using fresh spinach: cook the cleaned spinach in a large pan, covered, for about 3-5 minutes or until tender (do not add water!).
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2
Drain well and chop coarsely.
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3
Put in a large mixing bowl, or the bowl of your mixer.
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4
If using frozen spinach: using your hands, squeeze the thawed spinach to remove as much moisture as possible.
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5
Put in a large mixing bowl, or the bowl of your mixer.
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6
Add the remaining ingredients through and including the black pepper to the bowl and mix until thoroughly combined.
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7
Set aside.
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8
Get out a large 13x9x2-inch metal baking pan.
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9
Unroll the phyllo onto a slightly damp kitchen towel, cover with a piece of plastic then another towel (you need to keep the phyllo from drying out while you work with it or you will have phyllo crumbs).
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10
Brush the entire interior surface of the pan with the olive oil/butter mixture.
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11
Place one sheet of phyllo into the pan.
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12
If it is too big, don't worry- just fold over the excess edges into pan.
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13
Brush with butter/oil.
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14
Continue until you have 5 sheets of phyllo.
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15
Carefully spread 1/4 of the spinach mixture on top.
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16
Continue layering the phyllo, buttering each sheet, and the spinach, making sure you end up with at least 4 layers of phyllo on top.
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17
Brush the top with the remaining butter/oil, then bake at 350u00b0F for 1 hour or until golden brown.
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18
Let cool in the pan for at least 15 minutes before cutting and serving.
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19
Serve with creme fraiche or sour cream on the side.
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20
This dish tastes better the next day, so you can make it ahead and cook it the day you plan to serve it.
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21
Is good hot or room temperature; Freezes very well; No need to thaw prior to reheating.
