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spanakopita
3 Tbsp. olive oil
2 onions, chopped
6 cloves garlic, minced

1 tsp. basil
1 tsp. oregano
salt and pepper

2 lbs. frozen spinach, chopped and drained
8 oz. feta cheese, crumbled
juice of 1/2 lemon

24 sheets phyllo dough
6 Tbsp. (3/4 stick) butter, melted
more stuff soon-ish
Kitchen Curmudgeon
Preheat oven to 325 degrees. Heat olive oil in large skillet over medium-low
heat. Add onion and garlic, cooking lightly until onion begins turning
translucent at the edges, about 7 minutes.

Add basil, oregano, salt and pepper. Continue cooking until onions are
translucent, another 5 minutes or so.

Add spinach and continue cooking unti spinach is warmed through. Add feta
and lemon juice, warm until feta softens. Remove from heat.

Liberally grease a large rectangular baking dish with melted butter. Lay down
six sheets of phyllo dough, brushing each sheet liberally with melted butter
before laying down next sheet. Top with 1/3 spinach mixture. Continue
layering six sheets phyllo in between each 1/3 of mixture, topping with 6 final
sheets of phyllo. Bake for 20-25 minutes, or until top is golden brown.

*I've tried skipping the butter between each sheet--it doesn't work!