Spanakopita- Greek spinach pie: If using frozen filo dough defrost two hours ahead until it is at room temperature. (leave wrapped) In 1 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 and cook 2 more min. Add 1# crumbled feta cheese (or 1# cottage cheese+1/2 tsp salt or blend the two cheeses), 1 tsp oregano and black pepper to taste. 2-6 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 cake pan with olive oil then lay first several sheets of filo letting excess lap over edges. Brush with oil, then add another layer, brush, etc. until 1/2 filo is used. Spread all the spinach mixture evenly over the filo, including the corners. Cover with remaining filo, oiling every few sheets as before. Roll and tuck the filo around the inside edges of the pan. Bake @ 350deg. 45 min. 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.