Batsaria Phyllo less Spanakopita

Ingredients

• For the spinach mixture
• 1 1/2 sticks butter (6 ounces)
• 2 bags fresh (not baby) spinach, approximately 1 pound each
• 1 small yellow onion, chopped finely
• 1 bunch scallions (or two, if the scallions are skinny), the white parts and some of the green, chopped
• 4 cloves garlic (up to 8 cloves, depending on your love of garlic), peeled and chopped finely
• 1 handful fresh parsley, chopped finely
• 1/2 pound feta cheese (Greek or Bulgarian tastes best)
• 1 tablespoon kosher salt (I use Diamond Crystal brand)
• 1 pinch freshly ground pepper
• 4 eggs
• For the batter
• 3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/4 cup neutral oil (I use canola)
• 1 egg
• 2 cups water (from the cold side of your spigot)

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