What you'll need:
A day or two before making this, take the phyllo and frozen spinach out of the freezer and put in the fridge. The morning of, take both out of the fridge to thaw, but don’t open the packages. Put unopened spinach in a bowl, unless you like cleaning up spinach juice.
For the filling:
Now you can preheat the oven to 375. I hate it when you read a recipe, and the first thing it says is preheat the oven to such and such and then do some shit for an hour while your house gets hot, and you’re running up the power bill to feed some jerk-off’s ego. I digress.
For the crusty goodness:
Each sheet has to be angled slightly from the previous sheet, or you will get a dough ball, instead of light crusty goodness. Don’t believe me? Ask Tammie and her mom. (He's right, many years ago my mom and I attempted this once. It was sad. Also, don't try to be all 'healthy' and 'diet' and use cooking spray instead of butter.-T) Repeat this process until about half of the phyllo is gone.
Flatten out in the pan.
Fold over the edges and brush with butter.
Repeat the process we did for the bottom, but fold the excess dough on the edges over top, and brush again.
After placing the last sheet, dump any leftover butter on top (Why not, You saving it for future use?) and brush it over the top and down the sides. Then cut vent holes in the top. This helps the sheets to separate when baking.
Fight friends and family for a corner piece.
A super sexy close up:
Thank you Jay for taking the time to do all this! The spinach pie was delicious.