I love spanakopita. I make it at least once a month.

Recipe

Ingredients:

• 2 lbs fresh or frozen chopped spinach
  
• 8 oz feta cheese, crumbled
  
• 2 eggs, beaten
  
• 1 bunch chopped scallions
  
• 1 bunch chopped parsley
  
• 8-12 cloves smashed and chopped garlic
  
• 1 package phyllo sheets
  
• 1/3 cup olive oil
  
• 2 sticks melted butter
  
• salt and pepper to taste
  

Directions:

1. If using fresh spinach, sautée in half the olive oil until wilted, put aside. Thaw frozen spinach. Drain excess liquid.
   
2. Sautée scallions and garlic until soft; add parsley and salt and pepper, sautée until wilted, stir in spinach, cool.
3. Using pastry brush, spread butter in bottom and sides of pan (approx 9" x 12" x 3").
   
4. DO NOT open phyllo until ready to use; it will turn brittle when exposed to air. Once phyllo is opened, work quickly.
   
5. Open phyllo, take 3 sheets and lay half in the pan. Spread butter on top of half in pan. Fold other half into pan and spread butter on top. Repeat with 3 more layers.
   
6. Spread about 1/4" of spinach mixture evenly in pan. Cover with 3 sheets phyllo, as before first put half of sheets in pan, spread butter on top, then fold over other half into pan, spread butter. Alternate spinach and phyllo until spinach is used up. Add remaining phyllo 3 sheets at a time. Some people will shred the phyllo for the top layer for more texture. Use a sharp knife to score top layer of phyllo into portions, either rectangular or trianglar.
   
7. Bake at 350 F for 40-45 minutes until top crust is golden. Remove and cool for 10 minutes before serving.
   

YUM!