(original source)
Spanakopita
2 lbs. fresh spinach leaves
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
2 cups finely chopped green onions
1 1/2 tsp. kosher salt
1/4 cup olive Oil
3 cups chopped onion
1/4 tsp. coarse ground black pepper
1/2 lb. feta cheese, crumbled (traditionally made from
sheep milk, feta cheese from goat milk is also good)
14 filo leaves (usually sold frozen, thaw thoroughly!)
3/4 cup clarified butter (ghee), melted.
1) Wash and clean the spinach. Discard the stems. Drain and cut the
leaves into shreds.
2) Combine the spinach, parsley, dill, green onions and salt in
a bowl. Let stand for 15 minutes, then press out all of the liquid.
3) Heat the extra virgin olive oil in a skillet and saute the 3
cups of chopped onions until soft and transparent. Add the spinach
mixture from step 2 and saute for a few more minutes. Add the feta
cheese and black pepper.
4) Place each of 7 filo leaves in a buttered 10" x 17" x 2" baking
pan, bruhing each leaf with melted clarified butter. Add the spinach
mixture from step 3, spread into a thick layer then add remaining filo
leaves, again brushing each leaf with melted clarified butter. Cut
into 3"x 3" pieces with a sharp knife.
5) Bake at 375 degrees for 30 minutes or until golden brown.