Spanakopita

Directions

1. 1
   If using fresh spinach, wash the spinch and remove the rough stems.
2. 2
   Place in large bowl and sprinkle heavily with salt.
3. 3
   Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do.
4. 4
   Tear the sponach up as you do this.
5. 5
   Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel.
6. 6
   (If using frozen spinach, just let it thaw and squeeze out the excess moisture.)
7. 7
   Saute the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste.
8. 8
   When both onions and mushrooms are tender remove from heat.
9. 9
   Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the
10. 10
    feta is very salty