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1
First make the butter mixture and put aside.
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2
Mix all crust ingredients, knead as you would bread, until pliable and not sticky, and using extra flour as needed.
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3
Shape ball into a long loaf, cut into 12 equal pieces, 6 for top crust and 6 for bottom.
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4
Take each piece 1 at a time, and roll until evenly flat, about 14 inches by 14 inches.
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5
The size will vary, so don't panic.
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6
Start a stack of 6 rolled pieces, painting butter mixture on each piece- cover all but about a 1-inch edge of the dough.
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7
Do not butter the top piece, as you'll be rolling this stack out.
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8
Do the same with the other 6 pieces.
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9
You will now have 2 stacks, 1 for the top and 1 for the bottom.
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10
Now you will roll 1 stack out to be very large, somewhat bigger than the pan you will be baking in.
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11
Place bottom crust in pan and trim the edges, you'll need a little extra edge to pinch together with your top crust, sealing the filling.
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12
Mix both cheeses, eggs and 3 tablespoons butter mixture in bowl.
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13
Then spread the mixture out evenly on bottom crust.
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14
Spread chopped onion on top of that, then spinach on top of that.
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15
Place top crust over, trim to fit and seal as you would a pie crust, following with a fork and pressing down to seal well.
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16
Bake in the oven for 1 hour in a preheated 350 degree oven.
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17
Allow to cool and cut into serving size pieces-3 to 4 inches.
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18
Enjoy!
