Spanakopita

Contributed by: Mary Stankiewicz

Ingredients
1 lb. Phyllo
4 boxes frozen Spinach
1 lb. unsalted butter
1½ lbs. Feta cheese (imported)
2 bunches green onion
6 extra large eggs
½ cup cream of wheat

Directions
Saute green onion in 1 stick of butter.
Drain & squeeze excess water from spinach and add to green onion.
Cook for 10 minutes.
Set off to side and cool for 15 minutes.
Beat eggs & cream of wheat with hand mixer.
Crumble or grate feta and add to egg mixture using a whisk to mix.
Take spinach mixture & add to egg.
Stir to mix.
Butter bottom of 9x13 pan.
Using half the phyllo for the bottom layer (about 7 sheets).
Butter each sheet of phyllo and layer on top of each other (making sure each sheet is
thoroughly buttered and all sides of the pan covered).
Add ½ of the spinach mixture.
Using one piece of phyllo, lay sideways (with half the sheet hanging over the
outside of the pan) in pan and butter first ½ and fold over and butter 2nd ½.
Add rest of spinach mixture.
Layer remaining phyllo buttering each sheet before adding the next.
When finished, take the phyllo hanging over the edges of the pan, butter & tuck forming a
crust around inside.
Bake at 350 degrees for 45 minutes or until golden brown and puffed.