Spanakopita- Greek spinach pie: If using frozen filo dough defrost two hours ahead until it is at room temperature. (keep wrapped until ready to use) In 2 tbs. olive oil sauté 1/2 c. minced onion, 5 cloves minced garlic until onion softens and add 1# chopped spinach and sauté until spinach wilts. Stir in 1 tbs flour and 1/4 tsp salt, cover tightly and cook 2 more min. Add 1/2# crumbled feta cheese (or 1/2# cottage cheese+1/2 tsp salt or blend the two cheeses), 1 tsp oregano and black pepper to taste. 3 beaten eggs can be mixed in here or omitted, Greeks say yes, Californians-no (adjust for no eggs by adding a little more flour though). Unwrap and straighten filo dough, then cover so it doesn't dry out. Brush 9x13 cake pan with olive oil then lay first several sheets of filo. Brush with oil, then add several more layers, brush, etc. until 1/3 filo is used. Spread 1/2 the spinach mixture evenly over the filo. Cover with more layers of filo, using up another 1/3 of the filo, oiling every few sheets as before. Spread the rest of the spinach mixture on top as before and then cover with the remainder of the filo, brushing with olive oil as before. Brush the top with butter or place several small dobs of butter on the top and bake @ 350deg. 45 min. until the spinach has set and the top is golden. Have you discovered those little filo shells? Just make the spinach mixture as above and spoon into the shells and bake. These can be frozen easily and pulled out at a moment’s notice for a real added treat to any meal or for company.