Spanakopitta me avga(spinach pie w/eggs)

 
               SPANAKOPITTA ME AVGA     (SPINACH PIE W/EGGS)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Main Dish
                 Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SPALDING
    3      pounds        Spinach
    1      each          Onion, med. -- chopped
      1/2  cup           Scallions -- chopped
    1      cup           Butter
      1/2  cup           Dill -- chopped
      1/2  cup           Parsley -- chopped
                         Salt & pepper to taste
      1/2  cup           Evaporated milk
    5      each          Egg
      3/4  pound         Phyllo pastry
                         Melted butter as needed
      1/2  pound         Feta cheese -- crumbled
 
 Wash spinach in plenty of water and cut in sm.
 pcs.; place in bowl. Salt lightly; stir to spread salt evenly. Take spinach, a
 handful at a time, and squeeze out the excess water; place it in another bowl.
 Saute the onion in half the butter until it is a light, golden color; add the
 scallions and cook untill they wilt. Add spinach; stir until all vegs. take on
 a light color.  Stir in the dill, parsley, salt and pepper; cover the pot and
 cook until all the water thrown off by the spinach is absorbed. Remove from
 the heat; turn into a bowl, and immediately add the milk (to cool the
 spinach). Beat the eggs in another bowl and add the cheese to them; add to the
 cooled spinach; mix well.
 
  Line a pan with 8 sheets of phyllo dough, brushing each sheet with the melted
 butter before topping it with the next sheet. Do not trim the overhanging
 sections. Pour in the spinach mixture, spreading it evenly over the phyllo.
 Fold the part of the phyllo that extends out of the pan back over the filling.
 Lay the remaining phyllo on top, again brushing each sheet with melted butter
 before adding the next. Now trim the overlap. Brush additional melted butter
 on top of the pie and score it into square or diamond-shaped serving pcs. Bake
 for 30 to 45 min. in a preheated 300 F. oven; let it stand for 30 min. before
 serving.
 
  NOTE:  This can also be made without precooking the spinach. In that case,
 squeeze the spinach free of as much water as possible, mix it with the
 seasonings, and proceed as above, baking it for 1 hr.
 
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