Greek Platter with Spanakopita

A few days ago, I decided to make a bunch of Greek food. I had to brain storm about what I was going to make, and I finally decided on what to make. Here are a couple recipes:

Spanakopita (spinach pie)
Serves 5

3 cups of chopped yellow onions
2 tablespoons of olive oil
2 teaspoons of kosher salt
1 1/2 teaspoons of ground pepper
3 (10oz) packages of spinach, cooked
6 large eggs, beaten
2 teaspoons of grated nutmeg
1/2 cup of freshly grated parmesan cheese
3 tablespoons of plain dry breadcrumbs
1/2 pound good feta, cut into 1/2 inch cubes
1/4 pound of unsalted butter, melted
About 12 sheets of phyllo dough

Preheat the oven to 375 degrees.

In a medium saute pan on medium heat, sauté the onions, with the olive oil until translucent, and slightly browned, 10-15 minutes. Add the salt and pepper, and let it cool slightly.

Squeeze out as much liquid as possible from the spinach. Put the spinach into a bowl, and then gently mix in the onions, eggs, nutmeg, parmesan cheese, bread crumbs, and feta.

Butter an oven proof, nonstick, 8 inch pie pan, and line it with 6 sheets of phyllo dough, switching the direction, with every sheet, and brushing every layer, or sheet, with melted butter. Let the edges hang over the pan. Pour the spinach mixture into the phyllo dough, and fold the phyllo edges over the spinach mixture. Put the rest of the phyllo dough on the spinach phyllo pan. Brush the top with butter, and put some holes (to let steam escape) in it with a knife.

Bake for about an hour, or until the top is golden brown, and the filling is set. Remove from the oven, and allow it to cool completely. Serve at room temperature.