It was quite good and he asked the Chef for the recipe. He happily complied and we tweaked it to our tastes and it is quite delicious! The two pounds of Spinach sounds like a lot and it is a huge amount of Spinach. It cooks down eventually but you cannot get it all in one pan. Hubby microwaved it for 2 minutes and it cooked down enough to fit in our largest sautee pan.
2T fresh dill chopped finely
2T fresh basil chopped finely
2T fresh oregano chopped finely
2lb of fresh baby spinach (I know it sounds like a lot, but it will cook down)
½lb of Greek feta cheese
3 eggs beaten
fresh lemon juice to taste
2T olive oil
1/4 to 1/2 cup of Kalamata Olives, pitted
Salt and pepper to taste, *be careful when adding salt, the feta can be quite salty on its own.
Heat the olive oil in a large sauce pan, and sauté the onions at medium high heat till translucent about 4 minutes.
Next add garlic, and the Dill, Basil, Oregano and Olives, stir frequently for a minute, and add spinach. Allow spinach to wilt and cook stirring occasionally till the liquid has evaporated about 8-10 minutes, then remove from heat and let cool.
Once the spinach is cool enough to handle, place on a cutting board and run a knife through it a few times (or use kitchen shears which is what I did)
Put in into a bowl and add the Eggs and crumbled Feta Cheese, mix well, and refrigerate for 30 minutes or so.
Spread the spinach mixture evenly throughout the bottom of the pan.
Use the rest of the phyllo sheets to finish the top layer and bake in the middle rack for about 45 minutes until golden brown and crispy.
Allow spanakopita to cool slightly before cutting it, it can also be enjoyed room temperature.