Spanakopita (Greek Greens Pie )

Not entirely authentic - but very good. A combination of mustard greens and spinach is delicious. Layering the phyllo dough isn't difficult once you get into it. IMPORTANT: As you work, keep the phyllo pkg covered with a damp towel so it won't dry out.

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 1 (17 ounce) package  thawed phyllo dough
• 1⁄2 cup butter, melted

• SPINACH

• 1  lb spinach (fresh or frozen)
• 1  tablespoon olive oil
• 1  lemon, juice and zest of, grated

• ONIONS

• 1 1⁄2 cups  coarse  diced onions
• 2  tablespoons olive oil
• 1  teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1  teaspoon paprika
• 1⁄2 teaspoon salt
• 1 1⁄2 cups cooked rice
• 1⁄2 cup water
• 3  tablespoons seedless raisins

• CHEESE

• 2  eggs
• 24  ounces feta cheese
• 1⁄2 teaspoon pepper

Directions

1. Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside.
2. Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside.
3. In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside.
4. In a 9" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang.
5. Over that, carefully layer the onion mixture, then the spinach, then the cheese.
6. Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated.
7. Roll-up the overhanging dough to form a seal. Brush top with melted butter.
8. Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done.
9. Allow to cool to room temperature before eating.