Ingredients

• 1 cup olive oil
• 30 phyllo pastry sheets
• 1 1/2 lbs spinach, chopped
• 1 cup feta cheese, diced
• 1/2 cup green onion, chopped
• 2 -3 eggs
• 1 1/2 teaspoons salt

Instructions

1. A medium-sized, round baking pan is recommended because it’s more authentic but any medium-sized baking pan will do.

2. Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.

3. Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 350°F (175°C) for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!