Spinach Pie

Modified from the Barefoot Contessa:

I made this pie a night before the solstice, on the night of the lunar eclipse I have long awaited. I picked the recipe from my cookbook and made a few changes to best fit my taste buds. A massive version of a Spanakopita... and great for a crowd (and solstice celebration).

Shopping List:

• 3 10 oz. packages of frozen chopped spinach defrosted
• 2 onions chopped
• 6 eggs
• 1/2 cup freshly grated Parmesan
• 1/2 cup of feta
• 3 tablespoons of breadcrumbs
• 2 tablespoons of salt
• cracked pepper
• 6 sheets of phyllo dough
• melted butter

Putting it Together: 

1. Squeeze all the water out of the spinach
2. Chop the onions and saute until translucent- NOT BROWN- and let cool
3. Mix all the ingredients through the cracked pepper and stir together gently to keep the integrity of the ingredients.

4. Grease a 10 inch pan with butter, lay phyllo dough and butter each layer, as you go spreading it out so it will cover the pie.

5. Put the spinach mixture in the pan and fold over the edges of the phyllo dough

6. Bake for about an hour checking at 40 minutes for a golden top
7. Let cool and serve at a room temperature, or refrigerate and reheat.

 Notes:
- I'd like to play with the number of phyllo dough sheets and maybe add a bit of garlic...