Traditional spinach pie

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Traditional spinach pie Spanakopita For copy Ingredients: 3-bags=750gr fresh spinach leaves ½-cup chopped flat parsley 1-cup chopped fresh dill 1-large leek, white only fine chopped 2-cups finely chopped green onions 1-cup fine white semolina 4-large fresh eggs ½-cup olive oil 1-medium chopped onion ¼-teaspoon fresh ground black pepper ½-lb. good quality feta cheese, or more crumbled ¾-cup-clarified butter melted, or olive oil Sea salt and freshly ground pepper 14-Phyllo sheets usually sold frozen, thaw thoroughly. Or homemade Phyllo	Preparation method Clean and rinse well spinach. Discard stems. Drain and cut the leaves into shreds. Combine chopped parsley, dill, leek, green onions and salt in a bowl and let stand for 15 minutes and then squeeze all the liquids Squeeze spinach also and place in a large bowl. Heat olive oil in a skillet and sauté chopped onions and herbs until soft and transparent, transfer into the bowl with spinach. Add feta cheese the eggs lightly beaten, fresh ground black pepper and white semolina stir and set aside. Place 6 sheets Phyllo in the bottom of a buttered 24 x 38cm x 5cm baking pan, brush each sheet with melted clarified butter and olive oil. Add spinach mixture, spread into a thick layer then add remaining phyllo sheets, again brushing each sheet with butter/oil. Cut the top 4 phyllo sheets into 6x6cm pieces with a sharp knife Bake at 190°c or 375°f degrees for 45' minutes or until golden brown. Spinach pie can be eaten warm or cold.
Cook with fresh ingredients and pure Greek olive oil
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