Spanakopita

I first had this several years ago at my aunt's farm in Maryland; it was so good that I made it soon after I got home for my own family. It's one way that I can get my kids to eat spinach or Swiss Chard without too many complaints.

I usually prepare two batches when I make it because then I use all the phyllo dough. If I don't, the left-overs just sit in my fridge... anyone have other good uses for phyllo sheets?

8 cups chopped spinach or Swiss Chard (or 2 packages frozen, thawed)

1 onion, finely chopped

4 Tbs. butter

2 Tbs. flour

1 cup milk

5 eggs, beaten

1/2 pound feta, crumbled (or other mild white cheese, grated)

dash of nutmeg

8 oz of phyllo sheets (in the freezer section of the grocery store)

1/2 cup melted, unsalted butter

1. Preheat oven to 350 degrees.
2. Melt butter in frying pan, saute the onion until soft and then add the spinach. Continue to saute for 3-4 minutes until spinach is wilted and heated through.
3. Stir in flour, gradually add milk.
4. Cook until thickened, stirring frequently. Remove from heat.
5. Stir in eggs, cheese and nutmeg until smooth.
6. In 11X14 pan, brush and layer 8 sheets of phyllo with butter. Add filling and top with 8 more buttered sheets.
7. Bake for 30 minutes.