Greek Spinach Pie

A couple of weeks ago Angie asked for more info about the Greek Spinach Pie, which I had included in my meal plans for Menu Plan Monday. Things have been busy and I haven't gotten around to posting the recipe, so am doing so now.

SPINACH PIE

2 10-ounce pkgs. frozen chopped spinach, cooked, drained well
6 eggs, beaten
1 lb. feta cheese, crumbled
1 large onion, chopped
3 ounces olive oil (may use less -- Mrs.T)
1 lb. filo dough
Additional olive oil if desired
Melted butter for top

Heat oven to 400º. In large bowl combine the first 5 ingredients. Brush the bottom of a 13x9-inch pan with olive oil. Line the bottom of the pan with filo dough, overlapping to cover completely -- there should be no tears or rips. Sprinkle sparingly with spinach mixture, then add another layer of filo. Brush with olive oil. Continue repeating these layers. When you have added the last layer of spinach mixture, add 4 layers of filo dough on top. Brush the top with melted butter. Make slits in the top to form a diamond pattern.
Bake the spinach pie for 1 hour at 400º. If the top layer becomes brown too quickly, cover with foil and continue baking.
Yield: 6 to 8 servings, depending upon how hungry people are and what else you are serving.

This delicious recipe is from my friend Margie. It travels well and tastes good hot, cold, or at room temperature.