BIREK (SPINACH PIE FROM ALBANIA)or spanakopita

2~1~ 1 FETA RECIPE
2~1~ 2T FLOUR
2~1~ 1/2C ONION (CHOPPED)
2~1~ 2T TAHINI
2~1~ 3.5lbSPINACH (CHOPPED AND MOISTURESQUEEZED OUT)
2~1~ 1/2BUNCH PARSLEY (CHOPPED)
2~~~ 1-2 PACKAGES OF FILLO DOUGH
2~~~ ABOUT 1C OLIVE OIL (WARMED)
2~~~ BRUSH FOR OIL

1~ MIX
2~ BRUSH OIL ON A COOKIE SHEET. TAKE 2 SHEETS OF FILLO. PLACE THEM IN THE PAN WITH 2-3 INCHES LAYING OUTSIDE THE PAN. REPEAT IF YOUR PAN NEEDS MORE TO COVER THE BOTTOM. OVERLAP THE JOINTS OF THE SETS OF TWO BY 1-2 INCHES, BUT BRUSH IN BETWEEN. THE KEY IS TO HAVE AT LEAST ONE SURFACE OF EACH SHEET OILED. SO, BUSH THE TOP OF THIS FIRST FINISHED LAYER AND CONTINUE UNTIL YOU HAVE ABOUT 6 SINGLE LAYERS (3 SETS) AND THE 2-3 INCH BORDER ON ALL 4 SIDES. BRUSH. SPREAD .25 IN OF FILLING. REPEAT THE FILLO PROCESS AGAIN. FOLD OVER THE SIDES WHILE BRUSHING ALL THE JOINTS. BRUSH THE EDGES OF THE PAN AND THE TOP THUROUGHLY. USE PLENTY OF OIL OR YOULL BE SORRY. BAKE AT 325* FOR 30MIN-1HR OR UNTIL IT STARTS TO BROWN.