1 lb. filo leaves, thawed
1/2 c. butter
1 c. milk
2 egg yolks
1 lb. Feta cheese (1/2 lb. domestic 1/2 lb. bulgarian)
6-8 oz. fresh spinach, finely chopped
Freshly ground pepper to taste
1 egg yolk

Gently warm butter, milk, and egg yolks to melt butter, but do not allow mixture to curdle. Using a buttered 9 x 13 inch pan. Count number of filo leaves and divide by 2 (1/2 for bottom, 1/2 for top). Layer the bottom leaves by brushing each layer with the warm butter and egg mixture. Grate or crumble the cheese and mix with the spinach. Add pepper and mix. Spread mixture over layered filo leaves. Top with layers of remaining filo and egg and butter and milk mixture (as before) for top layer. Brush top with an additional egg yolk. Bake 30-45 minutes in 350 degree oven until top is golden brown. Remove from oven and let stand 30 minutes before serving.