Spinach Pie

Ingredients for double batch:
1 package of phyllo dough (28 phyllo sheets) thoroughly thaw to room temperature
2 packages of frozen spinach (thoroughly thawed)
24 oz of crumbled feta
fresh dill
2 leaks OR 4 scallions sautéed in olive oil
Olive Oil 6 eggs
½ cup of bulgur
Execution:
Mix the frozen spinach, the crumbled feta,
the fresh dill, the eggs,
the sautéed leaks and the bulgur. Preheat oven at 350o F Brush olive oil on the first pan.
One by one, remove the phyllo sheets from the stack and place in the pan. Brush olive oil on the phyllo sheet.
Repeat the last two steps until you have 6-7 sheets in the pan.
Pour HALF of the filling on the sheet.
Fold the ends of the phyllo toward the center of the pan.
One by one, remove 6-7 more phyllo sheets from the stack and place in the pan brushing olive oil on each one.
Cut the top layers of phyllo dough in symmetrical rows to allow filling to cook properly.
Repeat the above steps for the second pan.
Bake both pans for 40 minutes at 350o F until golden brown.