Spanakopita

 I've made spanakopita so many times that I don't even use a recipe any more. You can make any size based on what is in your share, as long as you have a few ingredients and do what I say.

I split my cooked my spinach, which was three bags pictured in my share, and divided it. Part was for spinach dip and the other was for the dish pictured above. I didn't bother measuring it but it must have been, in total 4 cups cooked.

Spanakopita:
2 cups spinach, wilted, cooled, squeezed of excess water
8 ounces feta, crumbled with into large pieces
1 bunch green onions, sliced
1 package phyllo dough
1 egg beaten
salt
pepper
1 stick butter, melted

Pre-heat oven to 375. Prepare your spinach. Wilt it well, cool it, get the extra water out and chop. If you try to add it to the other ingredients while the spinach is warm it will dissolve the cheese and more water will come out making your dough soggy.

Mix the chopped spinach with cheese, green onions and season to taste. Some people don't add salt, I don't always, because feta is saltly, but sometimes it needs it to bring out the flavor of the spinach. Add beaten egg and mix gently so as not to break down the feta too much.

Use melted butter to grease a 9x12 baking dish. Open phyllo dough and cut to fit baking dish, brushing butter lightly between each layer of dough in the dish. After about 10 layers, add filling and repeat layering with phyllo dough and butter.

Bake at 375 for 40-55 minutes (ovens can be crazy) until golden brown on top. Remove, allow to cool about 5-8 minutes and brush top with any remaining butter.