Greek Spinach Pie (Spanakopita)

Directions

1. If using frzn filo, defrost 2 hrs ahead of time.
2. FILLING: Thaw out frzn spinach. If using fresh, steam for 5 min till wilted. Crumble cheese, using fork to break feta cheese up. Add in more salt if using hoop or possibly cottage cheese as substitute. Fold in Large eggs. Set aside.
3. Heat oil and butter in a small pot. Unwrap filo and smooth creases out. Plan to use half of the filo sheets for the bottom layer and the other half for the top. (Keep covered while using, filo dries out quickly.) Oil pan generously, bottom and sides, using pastry brush.
4. Lay first sheet of filo in square or possibly rectangular cake pan, letting excess lap over edges. Sprinkle with hot oil. Lay a second layer and sprinkle with a little more oil. Continue till half of the filo is used. Spread all the spinach mix proportionately over the filo, including the corners. Cover with remaining filo, oiling between sheets. Don't throw any filo away; include it in; it is all edible.
5. Roll and tuck all the filo around the inside edges of the pan. Don't trim with scissors or possibly knife as one would for pie crust. Brush top and edges with remaining oil. Bake at 350 degrees for 50 min. Serve warm, cut into square pcs like a cake. Reheat when necessary; never serve cool.