Here in the states we often refer to Spanakopita, a traditional Greek dish, as spinach pie. In Greece, it's mostly eaten as a snack, and with this recipe you can do the same, or make a bunch of it and serve it as an exotic twist on your usual chicken dinner routine.

Wash 2 lbs of fresh spinach or, better yet, skip this odious task by ponying up for baby spinach, which looks so clean it has to be prewashed, right? (If your culinary efforts are to be shared with someone who’s more neurotic than you, say, “Yes, yes,” when they ask if you washed the spinach first.)

Put it in a mixing bowl, dump some salt on it, and prepare to scream in pain or don rubber gloves should you have a paper cut.

Give that spinach a lovely exfoliating beauty treatment by rubbing the salt into its leaves. (If you failed to spring for baby spinach, you’ll have to tear it into smaller pieces while you do this.) Then rinse the salt off and drain.

Beat 7 eggs in a large mixing bowl. Screw your cholesterol! Opa!

Crumble in ½ lb. of feta cheese, followed by that salty spinach.

Chop an onion, sauté it in olive oil and into the bowl with you, my friend.

Season to taste with salt, pepper, and oregano.

This is so good that before you go any further, you really should eat a couple of spoonfuls. Why let a little thing like salmonella keep you from experiencing life to its fullest?

Set up a little spanakopita factory by opening a 1 lb box of phyllo dough and covering it with a damp tea towel.

Next to that, put a small pan in which you’ve melted a stick of butter. You will also need a pastry brush (or, in a pinch, a paintbrush that you’ve washed really really well and never used for anything but watercolors, to the best of your knowledge).