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1 pound phyllo pastry
3 pounds fresh spinach
1 1/2 C chopped feta
4 eggs
1/2 pound butter
1. Thaw phyllo pastry overnight in the fridge. Set out on counter at room temp 1/2 hour before you begin making Spanakopita.
2. Gently mix spinach, feta cheese, and eggs. Set aside
3. Butter a 1/2 sheet tray. Roll out a phyllos dough and cut edges to fit your pan.
4. Take one sheet and place it on the sheet tray. Butter. Repeat for 10 layers total.
5. After you have buttered 10 layers place all of the filling onto pan and even out. Place remaining layers with butter in between each layer until the box of phyllo is gone.
6. Cut into desires squares and sprinkle with water. Bake at 350 for 20-30 minutes.
Recipe from Victoria at Sam's Graces in Harbor Springs.