Spanakopitta

Directions

1. 1
   Wash the spinach and cut off any hard stems, then drain.
2. 2
   Put the leaves in a pan and cook with the lid on and no extra water for a few minutes only, until they crumple into a soft mass.
3. 3
   (They steam in the water that clings to them.)
4. 4
   Drain and press out the excess liquid, which could make the pastry soggy.
5. 5
   Return to the pan and dry it out further, stirring, over high heat.
6. 6
   Mash the cheeses together with a fork.
7. 7
   Add the eggs, spinach, dill, nutmeg, salt if necessary (take into account the saltiness of the cheese), and pepper.
8. 8
   Follow the instructions for Making a Large Layered Greek-Style Fillo Pie above (page 130).
9. 9
   Serve hot.