Spanakopita (Greek Greens Pie ) - cooking recipe

Ingredients

1 (17 ounce) package thawed phyllo dough
1/2 cup butter, melted
SPINACH
1 lb spinach (fresh or frozen)
1 tablespoon olive oil
1 lemon, juice and zest of, grated
ONIONS
1 1/2 cups coarse diced onions
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1 1/2 cups cooked rice
1/2 cup water
3 tablespoons seedless raisins
CHEESE
2 eggs
24 ounces feta cheese
1/2 teaspoon pepper

Preparation

Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside.
Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside.
In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside.
In a 9\" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang.
Over that, carefully layer the onion mixture, then the spinach, then the cheese.
Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated.
Roll-up the overhanging dough to form a seal. Brush top with melted butter.
Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done.
Allow to cool to room temperature before eating.