---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Spanakopita
 Categories: Vegetables, Pies
      Yield: 10 servings
 
           Salt; sea salt preferred
      1    Onion; chopped
    1/2 lb Fresh mushrooms; sliced
           Olive oil and butter
      1 cl Garlic; minced
           Fresh ground pepper; to taste
      6    Eggs
    1/2 lb Feta cheese
    1/2 c  Parmesan; grated
    1/4 c  Fresh parsley; chopped
      1 ts Oregano
    1/4 ts Dried rosemary (optional)
    1/2 c  Butter
      1 lb Phyllo dough
      2 lb Fresh spinach -OR-
     24 oz Frozen spinach (2 pkg)

  Pre-heat oven to 350 F.

  If using fresh spinach, wash the spinach and remove the rough
  stems.  Place in large bowl and sprinkle heavily with salt.  Rub
  the salt into the leaves by taking them up, a bunch at a time, and
  rubbing them between your hands; the volume of spinach will
  decrease drastically as you do. Tear the spinach up as you do this.
  Rinse the salt off thoroughly and dry the spinach, squeezing it in
  bunches in a towel.

  If using frozen spinach, just let it thaw and squeeze out the
  excess moisture.

  Saute the onion and mushrooms in a little olive oil and butter with
  the garlic and salt and pepper to taste. When both onions and
  mushrooms are tender remove from heat.

  Beat the eggs in a large bowl and crumble in the feta, add the
  parmesan, then the spinach, onions, mushrooms, stir in the parsley,
  organo, rosemary, some freshly ground pepper, and a little salt
  (remembering the feta is very salty).  Add the spinach mixture,
  crumble in the feta and mix well to combine.

  Go back to your pie tin and form the base and sides of the tin with
  your pastry - keeping some for the top (1 sheet if you're using
  bought pastry). Carefully pour in the filling. Now form a lid with
  the rest of your pastry. Roll the sides in and over the edges to
  form the crust, pressing gently down to seal.  Pop in oven for
  40 minutes.
 
  Posted by Sam Duckworth

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