Gretchen's Spanakopitta (Spinach Pie) Recipe

Phyllo dough usually needs to thaw for 12 hours in the fridge, or 5 hours on the counter. Once you open the phyllo dough you will want to keep working. If you need to stop, cover the phyllo with a damp towel to keep it from drying out. Also, this only uses 1/2 of a package of Phyllo dough, so you can either double the recipe, or make something else with the other half. My Baklava recipe uses a whole box. Sorry!

1. Preheat the oven to 350 degrees.
2. Saute chopped onion in 2 T. of Butter
3. Add green onions and cook until wilted.
4. Add Spinach, Parsley, Dill, Salt and Pepper and toss.
5. In another bowl, beat together the milk, eggs and feta cheese.
6. Remove spinach from heat and add to the milk mixture.
7. Using a pastry brush, brush the bottom and sides of a 11x7x2" pan with melted butter.
8. (Remember, use 1/2 of a 16 oz box.) If you are using 1/2 sheets of phyllo dough (~11x7" sheets), layer half of the sheets brushing each sheet with butter. If using full sheets, layer 1/2 of the 16 oz box allowing half of the sheet to hang over the edge. Butter just the part of the sheet in the pan. The part hanging over the edge will be folded over later to form the top crust.
9. Pour in the spinach mixture. (It may seem a little soupy, but it's okay!)
10. Layer the rest of the 1/2 sheets or fold the excess pastry back over brushing each sheet with butter.
11. Trim the edges off.
12. Cut halfway through the layers using the pattern to the right. (Note: Do NOT cut from corner to corner.)
13. Bake 45 minutes or until golden brown.
14. Let stand for 10 minutes before serving.
15. Finish cutting through the layers and enjoy!