Sylvesters spinach pie: Sylvester Karagis taught us how to make this wonderful Greek dish at our first Tuesday evening cooking class/dinner game. We hope it was the first in a long series. It's probably a good idea to undersalt the spinach mixture and then add more to taste after you mix the spinach and cheese mixtures together since the feta and Parmesan are salty by themselves. Sylvester's Scrumptious Spinach Pie 1 package phyllo dough 4 packages frozen spinach 2 bunches scallions, tender parts chopped fine 3/4 cup finely chopped dill 1/2 cup finely chopped parsley 1 small bunch escarole, green parts finely chopped 1 1/4 lb crumbled feta 4 oz ricotta 1/3 cup Parmesan 1 1/2 sticks sweet butter (or olive oil) 4 Tbs extra virgin olive oil 4 eggs, slightly beaten 1 tsp salt 1 tsp pepper 1. Defrost spinach and squeeze against strainer to remove as much water as possible. 2. In large frying pan, saute scallions over medium heat 3 or 4 minutes. Add escarole and cook for 1.5 minutes, then add spinach, breaking apart any lumps. Mix and cook for 2 minutes more. Add salt, pepper. Mix and remove from heat. 3. Prepare the cheese mixture: In a large bowl mix feta, ricotta and Parmesan. Then add eggs. Mix. Add the spinach mixture to the cheese mixture and mix well. 4. Melt butter. Keep phyllo at room temperature. Using a pastry brush, cover a cookie sheet (jelly roll pan with edges all around) with butter. Place single sheet of phyllo over butter. Butter the phyllo all over (with brush) and place a second sheet atop the first. Repeat until you have 10 layers (each with butter between them). Pour the spinach/cheese mixture over evenly and spread to smooth. 5. Place one sheet phyllo over spinach mixture and butter it with brush. Continue until you have 10 more layers of phyllo/butter. Cut excess phyllo dough around the edges with a small sharp knife, leaving about 1/4". Tuck the 1/4" overhang in around the edges (this will hold the pie together). 6. Cook in 350 deg. preheated oven for 40 minutes, or until the top is light brown. 7. Let the pie sit a bit before cutting. This will set it and it won't break up when you cut it. Pie freezes well and will last about a week in the refrigerator.