The Spanakopita of Doom:

The Spanakopita of Doom:

Made in the Lasagna Pan of Doom, which is about 15" x 11" x 4".

4 lbs frozen spinach, drained and squeezed and drained, etc.
2 very large onions, minced
2 small bunches of scallions cut up
1 bag TJ frozen leeks (it's easier than washing 'em)
4-5 cloves garlic cut up
2 pkgs sheep feta cut into 1/2" cubes, about 1.8 lbs.
About 9-12 sheets of phyllo as needed to layer bottom and top
small bunch fresh dill cut up
olive oil for softening oniony things and for brushing phyllo
nutmeg sprinkled on top of cheese layer

I guess you're really supposed to sort of par cook everything together before putting it into the phyllo (including cheese and eggs), but I didn't. I just did the onion and garlic items briefly.

I mixed the dill with the spinach.

Layered and brushed some phyllo on the bottom of the pan overhanging sides. Layered some of the onion mixture, then the spinach mixture, then the onion, etc. Then layered the cubed up cheese and sprinkled with nutmeg. Then layered and brushed phyllo on top, folded edges over, brushed more olive oil. Cooked at 375.

I forgot to cover it, so it got about 20 minutes uncovered, then I remembered and covered it for about an hour, then I uncovered it for about 15 minutes.

This should have included 6-8 eggs, but I forgot them. Turns out that makes it taste slightly less rich, but it held together just fine. Apparently, parcooking with the eggs and cheese might have melted the cheese more before putting it in as filling, so this was slightly chunky cheese, but I am ok with that. I guess it usually gets cooked at a higher temp, as well, but I don't think it would have cooked too much faster, just burned when I left it uncovered, so I'm not too worried about that, either.

Makes 12 quite large piece servings.