Greek Spinach Pie(Spanakopetes) - cooking recipe

Ingredients

2 pkg. (10 oz. each) whole frozen spinach
6 Tbsp. olive oil
6 whole scallions, minced
1 lb. Feta cheese
12 oz. pot cheese
1/2 c. finely chopped fresh parsley
1/8 tsp. white pepper
1 tsp. dill
6 medium eggs, well beaten at room temperature
1/2 lb. unsalted butter
1 lb. phyllo, room temperature

Preparation

Thaw frozen spinach at room temperature for 2 hours.
Drain and chop into small pieces.
Heat oil and saute scallions until soft and wilted.
Add spinach and simmer until moisture evaporates. Rinse feta in cold water, drain and crumble it into bowl.
Blend in pot cheese, parsley, pepper and dill.
Add beaten eggs and mix well.
Add spinach and scallions and mix well.
Butter 11 x 14 x 2-inch pan and line it with about 12 to 15 sheets of phyllo, each sheet individually brushed with warm melted butter.
Spread spinach and cheese mixture on top.
Cover with about 12 to 15 more individually buttered phyllo sheets on top of one another.
Roll or push edges of phyllo down all around the pan to hold in mixture. Brush entire top and edges with warm melted butter.