Here’s a recipe from Kelly Q. that did not make it into the cookbook, sadly. It’s one of her favorites, and one she freely shares with friends and family, so it definitely needed to be included. I’m so sorry about that, Kelly, and here it is for all of you to enjoy.
Spanokopita (Greek Spinach Pie)
1# fresh spinach
16 oz. feta cheese (I like to use the Meditteran Herb type)
5 eggs or 12 oz egg substitute
3 Tbsp chopped Garlic
4T + 3/4 c. Olive Oil, divided
1/2 stick butter
1 box frozen Phyllo Dough
Directions: Preheat oven to 375 degrees. Chop spinach in food processor and place in large bowl. Heat olive oil in skillet and saute the chopped green onions until tender. Add onions to spinach bowl. Beat eggs in a separate dish and then add to spinach mixture. Stir in the crumbled feta cheese. Combine 3/4 c. olive oil and melted butter in small dish, and then brush thin layer in 9×13 pan. Place 6 phyllo sheets in pan, brushing with oil mixture between sheets. Spread spinach mixture on phyllo dough. Layer 6 phyllo sheets over spinach mixture, brushing each sheet with oil. Bake for 30-45 minutes or until golden brown. Cut into squares.