Drain the water from a can of spinach (two, for more servings). Heat on medium in a skillet or pot till it's got no visible moisture, i.e, no bubbling, but don't burn it. When it's low moisture, transfer to a bake-safe casserole dish. Let cool for ten minutes. Add two raw scrambled eggs and mix together. Add about three ounces of crumbled feta cheese and mix. Now top with three more ounces of crumbled feta. Put in oven preheated to 375 for twenty minutes (more time if you are making more of it). Delicious. I could eat it as a meal by itself. Sort of like Greek spinach pie, just without the phylo.
