Fisto2

Spinach and herbs

1. Over medium heat, sauté the onion with dill.
2. in olive oil in a large soup or stew pot until soft.
3. Add water and spinach and bring to a boil.
4. Cover, reduce heat to low and cook for 20 minutes, stirring occasionally.
5. Put in a colander to drain.
6. When cooled, cover and continue to drain in the refrigerator overnight.

Pita Making

1. Remove spinach from the refrigerator and keep in the colander over a bowl while allowing it to reach room temperature. As ingredients are added, it will continue to drain.
2. Preheat oven to 175C.
3. Beat the egg with a fork and add to the spinach.
4. Crumble the cheese and add to the spinach, and toss with one or two forks until evenly distributed.
5. Unroll the phyllo and count the sheets.
6. Oil a pan measuring the same or slightly less than the phyllo sheets with 2 tablespoons of oil using a pastry brush.
7. Lay half the phyllo in the pan, and fold in any overlap toward the
   center to fit the dough into the pan.
8. Brush the top of the phyllo with 2 teaspoons of olive oil, covering
   it from side to side.
9. Pour the spinach mixture into the pan and use a fork to spread it
   out evenly over the dough. Lay the other half of the phyllo sheets
   on top of the spinach, and fold in the overlap so the sheets fit in
   the pan.
10. With a sharp knife, cut into 20 pieces, cutting all the way through
    to the bottom. Use your hand to sprinkle 2 tablespoons of water
    evenly over the top. Work with small amounts of water to
    distribute evenly. Do not touch the dough with wet hands.
    Bake at 170°C for 40 minutes until golden brown.
11. Cut and serve.