There are 2 methods of preparation, or presentation.  The PAN METHOD is prepared in the same manner as Baklava, by layering.

Then there is the FOLDING (or triangle) method.  This is more work but results in a wonderful presentation of individual servings and depending on what size you make them, they can also be offered as appetizers.  This is where a helper would be beneficial and it's a terrific opportunity to get the family involved in the joy of food preparation.  If you aren't experienced in working with phyllo, I highly recommend some assistance if you choose this method.

FRESH SPINACH:  Rinse and stem the spinach, chop into small pieces or tear into shreds. Drain well to thoroughly dry.

In a large saute pan over medium heat, warm the olive oil or melt the butter. Add the spinach and chopped onions and saute until the spinach wilts and cooks down, approximately 5-minutes. Transfer to a sieve and drain well; set aside in large mixing bowl.

FROZEN SPINACH:  Thaw thoroughly, drain real well.  I also squeeze/press the water from it.  Place in large mixing bowl.

In medium pan, saute the onions until translucent; add to bowl containing thawed spinach.

FETA CHEESE:  Feta comes packed in brine, so you'll want to give it a quick rinse under cold water.  Let it drain on a paper towel for a couple minutes. Then you can crumble it into the bowl containing the spinach and onions.

Add the flour, chopped parsley and eggs; mix thoroughly.

Melt the 3 cubes of butter (low heat; don't let it bubble).

Brush the 9" x 13" baking pan with olive oil or melted butter.

READ Working with PHYLLO
Lay 6 phyllo sheets in the pan, lightly brushing each with oil or melted butter before adding the next layer. Brush all the edges first since that is where drying will begin.

Spoon half of the spinach mixture over the top of the phyllo and carefully spread evenly to within about 1/2 inch of the edges.

Lay 6 more phyllo sheets on top, brushing each one with oil or melted butter before adding the next layer.

Spread the remaining spinach mixture over the top.

Finish off with the remaining sheets of phyllo, brushing each as previously done.

Cover and chill for about 30 minutes to set.

Bake until golden, about 30-minutes. Test by inserting a table knife to the center.  If it comes out relatively clean, your spanakopita is done.  Don't let this go beyond golden brown.

Let cool for 5 to10-minutes to set, then cut into squares.

The flavor of Spanakopita is enhanced when served warm; it's even better at room temperature.

Serve with a light tossed salad using a vinaigrette dressing, french bread or sour rolls and you have an outstanding meal.

Baklava provides a very complimentary dessert, and if you enjoy wines and really want to go "Greek", try a bottle of Retsina.  Yiasou!