PITTSBURGH (KDKA) -- This week, Rania Harris, of Rania's Catering, is in the Pittsburgh Today Live kitchen making a dish for Greek Orthodox Easter.

Spanakopeta

Ingredients:

• 4 - 10 ounce packages frozen chopped spinach defrosted and squeezed dry of all liquid
• 2 bunches green onions - finely chopped
• ½ cup minced parsley
• 3 tablespoons chopped fresh dill
• ¾ pound crumbled feta cheese
• ¼ pound crumbled Gorgonzola cheese
• 8 eggs - beaten
• Salt and pepper to taste
• 1 pound clarified melted butter
• 1 package phyllo

Directions:

Sauté onions and parsley in a small amount of melted butter combine dried spinach with onions, parsley, dill, eggs, cheeses and season with salt and pepper to taste.

Brush a 9 x 13-inch pan with melted butter - begin to layer phyllo into pan brush each individual piece of phyllo with melted butter - repeat 8 times.

Spread the spinach mixture onto the buttered phyllo layers - then begin to top with 10 more pieces of phyllo - buttering each piece as you go tuck in all the phyllo edges all around the pan - score the top layers of phyllo in 12 or 15 cuts - as you desire (4 x 3 or 5 x 3).

Bake in a preheated 350-degree oven for 45 minutes to 1 hour - until puffed and golden brown. Allow to rest for at least 15 minutes before serving.

You can also make this into individual crepes - using one sheet of buttered Filo per crepe - brush crepe with melted butter – fold in half – fill and roll much like the size of an eggroll. Decrease the baking time to 20 – 25 minutes ~ until golden brown.

To clarify butter the easy way….

Place one pound of unsalted butter in a 4 cup glass measuring cup in microwave. Cover with a piece of paper towel, to avoid the butter from splattering in the microwave.