Spanakopita (Spinach And Feta Pie) - cooking recipe

Ingredients

1 kg spinach (I use fresh, but frozen and thawed would probably work)
1 package frozen puff pastry or 1 package phyllo pastry
250 g Greek feta cheese
1/4 cup butter
olive oil (for frying)
1 onion
garlic (as much as you like or not)
2 -3 eggs (optional. I don't use eggs)
4 -5 sprigs fresh dill (optional)
salt and pepper

Preparation

Combine butter and olive oil in large heavy pan and fry onion and garlic until soft.
Wash and drain spinach and remove thick stalks, then blanch for a minute or two in boiling water.
Add blanched spinach to onion and garlic mix and cook for further 5 minutes or so.
Spinach should be deep green colour and stalks should be tender.
Add eggs (I use no eggs, but the traditional receipe calls for them) and dill.
Crumble feta into pan and stir well for a minute or two.
Eggs should be cooked by then.
Season with salt and pepper.
Butter baking pan.
If using phyllo, separate sheets, and brush each sheet individually with melted butter.
Use 15-20 sheets, and overlap them, making sure that sheets hang well over the edge of the pan.
If using short-crust or puff pastry, roll out a sheet big enough to line pan with plenty hanging outside.
If making bite-sized pies cut squares approximately 2 1/12\" square.
Drain spinach mixture by pressing lightly and allowing liquid to drain into a cup or bowl.
The filling should not be too wet or the pastry gets mushy.
It should also not be too dry or the pie is not juicy enough.
Put filling into pastry and bring edges up to enclose filling.
(Fill each bite-size square with a spoonfull or so, fold over pastry into a triangle).
Seal by crimping, tucking in, or any means that work.
Score the top lightly, not enough to reach filling, and brush with egg.
Bake in moderate oven until pastry is golden and done.
Good hot or cold.