This came from a friend of mine, she is mostly greek:
"Ok, here is a recipe I learned from my Yia Yia("grandma" in Greek)
...it is feta cheese and spinich wrapped in fillo dough (a Greek pastry)
Spanakopita
***NOTE***Before starting, do not open the fillo dough until you are absolutely ready to use it (after you have made inside mixture) because it is very thin and dries quickly. While working with it, keep it covered with a damp paper towel and work fast...you will improve at this with time, I promise)****
Preheat oven to about 350 or so
Ingredients:
1 box of fillo dough (usually this is found in the frozen desert section and it's called "puff pastries" sometimes.)
2 large bunches of fresh spinich
4 green onions
2 packages of traditional feta cheese blocks
2 eggs
salt and pepper to taste
a scoop of butter or margerine in a small bowl
Preparing:
Wash all of the spinich leaves and cut all the stems off. (this is the worst part for me) Put the spinich in a pot with a bit of water and boil it for about 5 minutes. Drain in collander, rince with COLD water and squuze dry.
While spinich is cooling off, cut the onions and put them into a bowl. Crumble the feta into tiny pieces into the bowl. Add the spinich and sort of break it up and mix everything together. Then beat the 2 eggs in a small bowl and add that to spinich. Dust with pepper and a PINCH of salt.
when it's all mixed together, put it aside.
Now melt the butter in the microwave and brush the melted butter into the pan you are going to use...cover every part of the inside. (I use a glass 9X11 pyrex baking dish, actually) Unwrap the fillo dough and carefully lay one sheet of fillo into the dish. Gently brush it with more butter and add another layer. Do this until you are at 4 sheets. ALWAYS BRUSH WITH BUTTER BETWEEN SHEETS! Add mixture and evenly spread it out. Then add a sheet of fillo. Butter and another sheet. It's ok to let the edges hang over right now. When you are at 4 sheets again butter the top and wrap the sides neatly like you would a package, or as close to that as possible. Brush butter to smooth the edges down.
Place in the oven and bake it for 30-45 minutes. this is why I like to use the glass dish because I can look at the bottom to make sure it is browning down there too.
When it comes out, let it cool for 30 minutes or so and then you can either eat it or chill it. I like to eat it warm, though.
More NOTES*** you can fold the fillo back up and put it back into it's original wrapping and store in the freezer for futher use."