Spanakopita

Directions

1. 1
   Heat the 13 cup oil in a large pan and saute the scallions until soft.
2. 2
   Meanwhile, pan the spinach (cook it without adding water, then drain it thoroughly) or salt and rinse it (the latter method is used extensively in Greece, but it not advisable).
3. 3
   Squeeze out excess liquid.
4. 4
   Add the spinach to scallions and stir in the parsley, dill, and a very little salt and pepper.
5. 5
   Cook gently for 10 minutes, then cool.
6. 6
   Using a wooden spoon, stir in the feta and eggs.
7. 7
   Butter a 9x12x3-inch baking pan and in it spread 6 filo sheets, brushing each with melted butter.
8. 8
   Pour in the spinach filling, then cover with the remaining filo sheets (buttering each as before).
9. 9
   Tuck the top filo over the bottom and flute the edges.
10. 10
    Score the top 3 filo sheets into square or diamond shapes.
11. 11
    Bake in a moderate oven for 40 minutes, or until crisp and a golden chestnut color.
12. 12
    Remove from oven and let stand for 15 minutes before cutting.
13. 13
    Serve warm.