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SPINACH PIE / SPANAKOPITA
 Ingredients:
One pack of very thin 'fílo' pastry
(obtained from a specialist deli)
1 Kg / 2 lb of spinach, either frozen
or fresh
1 kg / 2 lb of féta cheese
250g / 1/2lb of butter or margarine
2 cloves of garlic or garlic power
If the spinach is raw, cook and slice thinly. If frozen, defrost.
In either case, mix the féta cheese with the spinach
to make a mixture, adding the chopped garlic. Spread some butter
on an oven tray. Open the fílo package and place each
thin pastry (it is as thin as paper) on the tray, buttering
each one using a brush. After you have done 8 fílo slices,
place the spinach/féta mixture and spread over the entire
oven tray, covering the 8 pastry slices. On top of this, place
the remaining pastry slices, buttering each one of them as well.
Notch the last one creating 2 inch (5 cm) on a side, squares.
Place in a medium heat oven and cook till brown.
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