Spanakopita (Spinach Pie)

1 box phyllo dough

5 tablespoons olive oil, divided

1 pound fresh spinach, cleaned, dried, and coarsely chopped

3 scallions, finely sliced

1 medium leek (pale green and white portion), cleaned and finely sliced

4 ounces cream cheese, softened

4 ounces feta cheese, finely crumbled

3 eggs

2 tablespoons Sicilian Seasoning

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1. Remove the phyllo from the freezer. Remove the phyllo from the box, discard the plastic covering, and cover the phyllo with a clean, dry cloth.

2. Preheat the oven to 425°F. Brush a 9x12 sheet pan with 1 tablespoon olive oil, set aside.

3. Combine the uncooked spinach, scallions, leek, cheeses, eggs, Sicilian seasoning, and 3 tablespoons of the olive oil in a bowl.

4. Lay the phyllo out flat and cut 5 pieces to fit the pan. (One whole sheet of phyllo is enough to make 2 layers in a 9x12 inch pan). Repeat. You will have 2 stacks of 5 pieces of phyllo.

5. Place 1 stack of 5 sheets into the prepared pan and pat gently. Ignore any minor tears in the phyllo and throw away any uncooperative sheets. You have plenty.

6. Spread half of the spinach mixture on the phyllo and top with a single sheet of phyllo.

7. Spread the remaining half of the spinach mixture in the pan and top with the remaining stack of 5 sheets of phyllo.

8. Brush the top lightly with 2 teaspoons olive oil.

9. Bake for 45 minutes or until lightly browned. Cool 10 minutes before serving.

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