Recipe by Sindri Anderson (client), learned from her mother (who was Greek)
“It will be great to make it in a well-designed kitchen!” 

1 9x13 pan
8 eggs
2.5 pounds frozen chopped spinach
1 bunch dill
1 bunch parsley
2 leeks (medium)
3 large garlic cloves
1.5 lbs good feta (prefer blend of Bulgarian and French)
1/3 lb grated parmesan
Black pepper
Salt
1 package fillo dough
3 sticks of salted butter

Thaw fillo dough and spinach in fridge overnight, take out in the morning and allow to come to
room temperature. Add minimal water to spinach and cook lightly until warm. Squeeze all
water out of spinach using your hands.
Chop dill & parsley finely.
Chop leeks and saute in olive oil until soft. Add 2 cloves of finely chopped garlic and saute for 2
minutes.
Finely grate parmesan.
Stir spinach, leeks, garlic, parsley & dill together.
Separate eggs and beat egg whites to peaks.
Crumble feta and add parmesan into spinach mix. Stir in egg yolks and fold in egg whites.
Use garlic press to add last garlic clove into mix. Grind a bunch of pepper into mix, add salt if
needed (depends on how salty feta is).

Melt butter and clarify. Build spanakopita into pan (use 1/3 package on bottom and 2/3 on top)

Pre-heat oven to 375. Lightly sprinkle drops of water over the top. Bake for 15 minutes, then
lower temp to 350 and bake for an hour and 15 minutes. You are looking for the middle to puff
a bit and the fillo to be golden brown.

**Pro tip: get an extra box of fillo, many boxes have sheets stuck together which you can’t use.