Spanakopita

Spanakopita is a fancy, Greek way of saying "spinach pie," even though the recipe is not all that fancy, though it does take 2 days to make. To make this recipe, you'll need: Day One: Day Two: Congrats! You've made your very first spanakopita! Now, think of all the ways to tweak it and make it your own!
 * 2 rolls of filo/phyllo dough sheets (*must* be filo/phyllo dough)
 * 2 lbs of fresh, washed spinach
 * 1 white or yellow onion (or to taste)
 * 1 bulb of garlic (or to taste)
 * 1 egg
 * 2 tbsp of butter
 * 24-32 oz of feta cheese (however cheesy you want it to be, really)
 * 1/4 cup of olive oil
 * 1) Boil a large pot of water on the stove
 * 2) Chop all of the spinach into small strips/pieces (Author's nose: Do this while watching Dexter, and you'll feel one with your inner monster)
 * 3) Add the chopped spinach into the pot, and turn the temperature to a medium heat. Stir for 30 seconds.
 * 4) Chop the garlic and onion
 * 5) Saute the garlic and onion
 * 6) Add the garlic and onion to the spinach and water. Stir until spinach is cooked.
 * 7) Drain water from the spinach/garlic/onion mixture
 * 8) If possible, put mixture in a colander and put colander in a bowl the colander will fit in. Stick this colander/bowl duo in the refrigerator overnight.
 * 1) Remove colander/bowl duo from refrigerator and drain excess liquid from bowl. (Protip: Keep the excess liquid to use for veggie soups)
 * 2) Place the spinach/garlic/onion mixture in the bowl, and add the feta.
 * 3) Stir until the feta is evenly distributed in the mixture
 * 4) Preheat oven to 350 degrees. (Fahrenheit, just in case it needs to be said)
 * 5) Take a pastry brush and coat the bottom of a lasagna pan with a thin layer of olive oil.
 * 6) Carefully unroll one of the phyllo dough rolls and set it in the lasagna pan. (Note: phyllo dough sheets are *really* thin and tear really easily. It's okay if they tear a little, but try not to have them tear too much.)
 * 7) Disperse the spinach/garlic/onion/feta mixture on top of the phyllo dough as evenly as possible.
 * 8) Carefully unroll the second phyllo dough roll and place it on top of the mixture.
 * 9) Crack the egg in a small bowl and whisk.
 * 10) Use the pastry brush to coat the phyllo dough with the egg mixture.
 * 11) Pour any remaining olive oil on top of the phyllo dough
 * 12) Place pan in the oven and bake for approximately 30 minutes (The top sheet of phyllo dough should be a liiiiittle past golden brown and very stiff)