Spanakopita

This is really delicious for either a main course, or appetizer.

1 3 oz. package Feta cheese, room temperature
1 3 oz. package cream cheese, room temperature
Package of Fillo (Phyllo) sheets
Butter
Extra virgin olive oil
1 Cup cooked spinach, drained until almost dry. I put it in a small salad bowl, then nested another small salad bowl on top of the spinach and squeezed them together over the sink tipping the bowls, so the water drains out.
½ Large Vidalia or sweet onion chopped medium
2 cloves garlic chopped fine
1 egg
salt
pepper
dill weed

Pie pan

Set oven to 350

Filling:

Saute the onions and garlic in some butter mixed with a little olive oil, until they are transparent, but not browned. Put them aside in a small bowl to cool a little.

Mash up the Feta and cream cheeses, add the egg, then the drained spinach, and finally the cooled onions and garlic, Add a teaspoon of dill weed, ½ teas salt, some dashes of pepper, and mix it all up to evenly distribute the spinach.

Fillo (Phyllo).

Open the package if it has a double package inside, you will only need one of them.

Lay out the Phyllo sheets on a flat surface and cover with a damp towel, don’t let the sheets dry out.

Melt 3 Tab. Butter and 3 Tab. Olive oil in a pan or in the microwave.

Lay one sheet of Phyllo into the pie plate, brush it all over with the butter/oil mixture, scrunch down the edges to fit into the pan. It doesn’t have to be perfectly flat, actually, it’s crunchier if it is a little messy. Add four more sheets in the same way.

Lay the filling on the Phyllo and smooth out, then top with another 5 sheets of Phyllo brushed with butter/oil.

Arrange the Phyllo to fit inside the pie pan.

Bake in 350 degree oven for between 30 and 40 minutes. My oven took about 36 minutes, until a deep golden brown.

Serves 4