Ingredients:

1/4 cup olive oil
1/2 cup finely chopped onions
3 eggs
2 lbs fresh spinach, washed, drained and finely chopped (about 3 packages)
2 T finely chopped parsely
1/2 tsp oregano fresh ground pepper
1/3 cup milk
1/2 lb feta cheese, finely crumbled
2 T flour
1 tsp basil
1/2 lb butter, melted
16 sheets filo pastry (1 lb package defrosted)

Directions:

Heat olive oil in a heavy skillet. Add onions and cook, stirring frequently until soft, but not brown.
Stir in spinach, cover tightly and cook 5 minutes.

Add spices and a few grindings of pepper while stirring and shaking pan. Cook uncovered for about 10 minutes – until most of the liquid has evaporated and spinach sticks slightly to the pan.

Transfer to a bowl, add milk and cool to room temperature. Add cheese and slowly beat in eggs. Add flour. Taste for seasoning.

With a pastry brush, coat the bottom and sides of a 9x13 inch dish with melted butter. Line the dish with a sheet of filo, pressing the edges into the corners of the dish. Lay another sheet on top. Lay another sheet on top. Again, spread with 2 or 3 tsp of butter. Continue until there are 8 layers of filo in the pan.

Spread the spinach mixture on top of the filo. Place another later of filo on top, coat with butter, and repeat, as before, until there are 8 layers.

With scissors, trim the excess filo from around the edges of the dish (or turn over the make a crust around edges). Brush top with remaining butter.

Bake uncovered at 300 degrees F for 1 hour or until pastry is golden brown. Cut into squares and serve hot or at room temperature.

Make some Greek coffee and Baklava for dessert. Mmm.

Thanks to Joanne for the recipe!