Spanakopita

Remove large stems from spinach, wash, chop, lightly steam, drain, pressing out any liquid with the back of a spoon.

Place onions and oil in large skillet. Cook over medium heat until slightly tender. Add scallions and cook until limp. Remove from heat and stir in parsley, dill, and nutmeg.

To the skillet, add the cheeses, spinach, and lemon juice. Mix and add eggs. Mix again gently.

To assemble the Spanakopita, brush a shallow 9x12 inch baking dish with some of the clarified butter. Layer about 5 sheets of phyllo, one at a time, covering bottom of dish, sides, and draping over edges. Brush butter in between layers. Fill with half of spinach filling. Add 3-5 more phyllo sheets, brushing butter in between layers. Add remaining spinach filling and top with all remaining phyllo sheets, brushing butter between sheets. Roll up and create a lip with all overhanging phyllo sheets. crumble any broken sheet bits on top. Drizzle any remaining clarified butter over top. Bake for 45 min. at 350°F or 180°C. Spanakopita is done when puffed and golden. Let sit for 10 minutes before cutting and serving.

I usually double or triple this recipe and make 2 huge baking dishes. This is just as fabulous as a leftover.

Instead of phyllo pastry, my Greek mother-in-law taught me to use pizza dough purchased from the supermarket dairy section as a quick and delicious alternative.

Please note that phyllo pastry has fewer calories than other doughs.