INGREDIENTS

INSTRUCTIONS

If you are using fresh spinach, wash the spinach and remove the tough
stems.  Place in a large bowl and sprinkle heavily with salt. Rub the
salt into the leaves by taking them up, a bunch at a time, and  rubbing
them between your hands; the volume of the spinach will  decrease
before your eyes.  Tear the spinach up as you do this. Rinse  the salt
off thoroughly and dry the spinach, squeezing it in bunches  in a
towel. (If you are using frozen spinach, just let it thaw and  squeeze
out excess moisture).  Saute the onion and mushrooms in a little olive
oil and butter with  the garlic and salt and pepper to taste.  When
both the onions and  mushrooms are tender, remove from the heat.  Beat
the eggs in a large bowl and crumble in the feta cheese; add the
Parmesan, then the spinach, onions, and mushrooms. Stir in the
parsley, oregano, rosemary, some freshly ground pepper, and a little
salt (remember that the feta is very salty).  Preheat the oven to 375
degrees.  Melt the butter and brush a 2-quart or 3-quart oblong baking
pan with  it. Spread your filo dough out flat next to the pan. Take a
sheet and  lay it in the pan, letting the edges come out over the pan.
Take  another sheet and lay it on top of the first, not directly but in
such a way that its edges extend over different parts of the pan.
Brush with butter. Continue to layer the sheets of filo, brushing
every other one with butter and turning each one slightly so that the
edges fan out over the sides of the pan, until you have about eight
sheets left.  Now spread the spinach mixture evenly over the filo dough
in the pan,  pushing it into the corners.  Take the edges of the filo
and fold  them in over the spinach mixture.  Take the remaining sheets
of filo and layer them one by one over the  spinach mixture, again
brushing every other sheet with butter, but  this time pushing the
edges down into the sides of the pan. It is  difficult to do this
neatly; just rumple the edges down into the  sides of the pan (they
will form a nice crisp edge after baking).  Brush the top of the
spanokopita with butter and make +-inch-deep  diagonal slashes across
it with a sharp knife.  Bake for 50 minutes, until the crust is puffed
up and golden; it will  shrink from the sides of the pan.  Cut into
squares or diamond shapes  and serve immediately.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3286
Calories From Fat: 2662
Total Fat: 302g
Cholesterol: 1825.3mg
Sodium: 3691.6mg
Potassium: 2433.5mg
Carbohydrates: 42.2g
Fiber: 8g
Sugar: 22.7g
Protein: 115.6g