First off, do a search on Spanokopita, Ayrton gave a great explanation, along with ingredients. Why am I sending you there? Cuz I'm not good at using exact measurements. LoL I usually go on ideas.
I bought the Pillsbury already made pie crusts. I used the whole package, melding together two crusts for the bottom and two crusts for the top (because I used such a large baking pan). I brushed both the bottom of the pan, and each pie crust, w/melted butter.
Here's where I'm not sure, I think I used TWO of the BAGS of frozen chopped spinach. It might have been one, but I'm pretty sure I used two. Why don't I just write these things down when I do them, even if they do come out bad, so I know not to try that one again. LoL Dropped these into a wire strainer and let them drip dry, and even squeezed them some too.
2 eggs, well stirred
2 onions, diced and cooked
FETA: I used what looked right to me. Ayrton said SOFT feta, so I squished the might out of that feta and added a little light cream. By the time I got thru with that, it almost looked like ricotta. I'm gonna try ricotta in it at another time.
I cooked rice about one half the time I usually cook it, as I knew when I put it in the oven, it would cook the rest way. I would say that it was about 2 cups half way cooked rice.
I didn't have dill, fresh or dry. I put a bit of pepper, and a little oregano. Feta goes good with oregano, figured it wouldn't hurt to try it.
Mix these ingredient all together, taste, add extra seasoning if needed.
Put it inside the baking pan that was already lined with the bottom crust, put the top crust on, brushed it with melted butter like I said before.
350 degrees. It was supposed to be in 20 minutes, but I made that sucker so thick, that it took about 45 minutes to cook it thru. hehe
You would think this combination would be a bit soggy because of the light cream, but it wasn't.
Let me know how it turns out.