Spanakopita

Directions

1. 1
   Grease two large baking pans.
2. 2
   Defrost spinach squeeze out the liquid and reserve in colander.
3. 3
   In a large saucepan skillet, saute onions and scallions in one stick of butter.
4. 4
   Add dill and parsley and saute mixture until golden five minutes.
5. 5
   Add the spinach and 1/4 teaspoon salt and saute the mixture for ten minutes.
6. 6
   Transfer the mixture to a large bowl.
7. 7
   Stir in feta cheese crumbled and 1/2 cup freshly crumbled parmesan cheese.
8. 8
   In another bowl beat eggs until they are frothy and fold them into the mixture.
9. 9
   Have the phyllo leaves ready with four sticks of butter melted.
10. 10
    *Set up your work area carefully.
11. 11
    It's a process but so worth it.
12. 12
    *Have a damp tea cloth ready for your phyllo dough.
13. 13
    Brush five of the leaves with melted butter.
14. 14
    Cover the other phyllo leaves with a damp cloth to keep from drying out.
15. 15
    Spread 1/5 of the mixture along one edge of the phyllo.
16. 16
    Fold in the sides and roll.
17. 17
    Place on a greased baking sheet and brush with butter.
18. 18
    *You can freeze at this point.
19. 19
    Bake at 350 degrees for one hour.