---------- Recipe via Meal-Master (tm) v8.03
  
       Title: SPANAKOPITA
  Categories: Vegetables, Pies
       Yield: 10 servings
  
       1 x  Salt (sea salt preferred)
       1 ea Onion chopped
     1/2 lb Fresh mushrooms sliced
       1 x  Olive oil and butter
       1 ea Minced clove of garlic
       1 x  Fresh ground pepper (taste)
       6 ea Eggs
     1/2 lb Feta cheese
     1/2 c  Grated parmesan
     1/4 c  Chopped fresh parsley
       1 ts Organo
     1/4 ts Dried rosemary (optional)
     1/4 lb Butter (1 stick)
       1 lb Phyllo dough
  
   ** may use 2  12oz pkgs. frozen spinach
   If using fresh spinach, wash the spinch and remove the
   rough stems.  Place in large bowl and sprinkle heavily
   with salt.  Rub the salt into the leaves by thakin
   them up, a bunch at a time, and rubbing them between
   your hands;  the volume of spinach will decrease
   drastically as you do. Tear the sponach up as you do
   this. Rinse the salt off thoroughly and dry the
   spinach, squeezing it in bunches in a towel.  (If
   using frozen spinach, just let it thaw and squeeze out
   the excess moisture.) Saute the onion and mushrooms in
   a little olive oil and butter with the garlic and salt
   and pepper to taste. When both onions and mushrooms
   are tender remove from heat. Beat the eggs in a large
   bowl and crumble in the feta, add the parmesan, then
   the spinach, onions, mushrooms, stir in the parsley,
   organo, rosemary, some freshly ground pepper, and a
   little salt (remembering the feta is very salty
  
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