1 to 2 lbs. fresh spinach (or frozen spinach, thawed and drained)

Note: 2 pounds of spinach makes a huge amount of filling, you may use less and still have a tasty pie. 2 tsp. oregano 4 cloves garlic, minced 4 eggs 1 lb. phyllo dough 1 tsp. basil 1 1/2 c. chopped onion 2 c. Feta cheese, crumbled Black pepper to taste

Preheat oven to 275 degrees. Wash fresh spinach; tear into small pieces, removing stems. Place in bowl and sprinkle with salt so that spinach shrinks to about half. Wash well and drain, pressing out excess water. Saute onion, garlic, basil, and oregano in 1 tablespoon butter. Drain liquid; pour into bowl with spinach. Mix Feta cheese and eggs together and combine with spinach. Pepper to taste.

Melt remaining butter. For bottom crust, place half of phyllo dough in 9 x 13 inch baking dish, one sheet at a time. As each layer is placed, leave edge of dough over border of pan so that it can be folded in when finished. Place a sheet, then spread with melted butter.

Note: You may work with 2 sheets at a time; crust will be slightly less flaky.

Pour filling into dish. Top with remaining layers of phyllo. Fold in edges of dough. Cut a few slashes across the top to allow steam to escape. Bake for 30 minutes until golden brown. Allow to cool 10 minutes before cutting. Pie may be made ahead of time and reheated; cover dish with foil and place in oven for 15 to 20 minutes.