Spanakopita

      1 kg Spinach                             1 c  Well-crumbled feta cheese
      1 md Onion; chopped                    1/4 c  Finely grated kefalotiri *
    1/2 c  Olive oil                           4    Eggs; lightly beaten
      1 c  Chopped spring onions                    Salt
    1/2 c  Chopped parsley                          Freshly ground black pepper
      2 ts Chopped dill or fennel             10    Fillo pastry sheets
    1/4 ts Ground nutmeg                            Butter; melted
    1/2 c  Mizithra or cottage cheese

  *Note: if Kefalotyri cheese is unavailable, Parmesan may be
  substituted.

  Serves: 8 as a first course, 4 as a light meal Oven temperature: 180
  C (350 F) Cooking time: 1 hour

  Wash spinach well and cut off any coarse stems. Chop coarsely and put
  into a pan.  Cover and place over heat for 7-8 minutes shaking pan
  now and then or turning spinach so that juices can run out freely.
  Drain well in colander, pressing occasionally with a spoon.

  Gently fry onion in oil for 10 minutes, add spring onion and fry for
  further 5 minutes.

  Place drained spinach with onion-oil mixture in a large mixing bowl.
  Add herbs, nutmeg, cheeses and eggs and stir to combine.  Check
  saltiness of mixture, then add salt and pepper to taste.

  Brush a 25 x 30 cm (10 x 12 inch) baking dish with butter and line
  with a sheet of fillo pastry.  Top with another 4 sheets, brushing
  each with butter.  Spread filling in pastry-lined dish and top with
  remaining fillo, brushing each sheet again with butter.  Trim edges
  if necessary and tuck pastry in on all sides.  Brush top lightly with
  butter and score top layer of pastry lightly into squares using a
  sharp knife or razor blade. Sprinkle a little cold water on top to
  prevent pastry curling up.

  Bake in a moderate oven for 45 minutes until puffed and golden brown.
  Remove from oven and leave for 5 minutes before cutting into portions
  for serving.