THE BEST SPINACH PIE EVER

First let me tell you, if there was ever the "Perfect Food" my vote would be for the Spinach Pie.  There is nothing I would rather have than Spinach Pie, except maybe Thanksgiving Turkey Dinner.  The difference being I would eventually tire of turkey, but never Spinach Pie.

Spanakopitta

¼ cup pus 2 TBSP Olive Oil

½ lb scallions  trimmed and finely chopped about 2 bunches

1 ½ lbs spinach, trimmed and chopped

½ cup chopped fresh parsley  (1/8 cup dried)

¼ cup chopped fresh dill

1 egg, lightly beaten

¾ lb feta cheese, crumbled (more or less, depending on how much you like feta) 

2 TBSP Parmesan Cheese

¾ tsp ground nutmeg

½ tsp ground cumin

½ tsp salt

¼ tsp freshly ground black pepper

12, 14 x 18 sheets phyllo pastry, thawed according to package directions

¼ cup melted butter

Or  regular pastry (double crust )

Heat 2 tbsp oil in a heavy skillet, over medium heat.  Add scallions and sauté for 5 to 7 minutes, or until they are softened.  Gradually add spinach and cook, stirring until wilted, about 5 to 7 minutes.  Transfer the vegetables to a colander, drain completely and cool.

In a large bowl, combine spinach mixture, parsley, dill, egg, ¼ cup olive oil, feta, parmesan, nutmeg, cumin, salt and pepper.  Mix thoroughly with a wooden spoon.

Preheat oven to 375 degrees F.  Unroll phyllo sheets and place them on a flat surface, covered with wax paper and a damp tea towel to prevent them from drying out.  Brush a 10 inch pie plate lightly with a little butter.  Lay 1 phyllo sheet on the counter and brush lightly with melted butter.  Lay it over the pie plate, letting corners hang over the edges.  Repeat with 3 more phyllo sheets, placing each sheet at right angles to the previous one.  Gently press the phyllo into the base of the pie plate.    Tightly roll the overhanging dough up all around so that it rests on the rim of the pie plate.  Spoon spinach filling into the shell.

Brush a sheet of phyllo with butter and roll it length wise into a ½ to ¾ inch wide rope.  Place it over the filling, forming a semicircle along the edge.  Repeat, placing the second to complete the circle.   Continue with buttered, rolled sheets, forming a spiral towards the centre.  Leave a  1 inch hole in the centre to allow steam to escape.  Brush the top with the remaining butter. 

Bake for 20 to 30 minutes, or until golden brown.  Let cool for at least 10 minutes before serving.  This part is really hard.

Enjoy!