CD Challenge: Spinach-Feta Pie

CD (that's cullinary drift for the acronymically declined) challenge 4 (we think). Listen up cause this is going to go quickly: Spinach-feta pie.

2.5 lb fresh spinach - you should probably remove the stems
8 eggs - yep, beat em
6 oz crumbled feta
1/4 cup + 2 tbsp freshly grated pecorino romano cheese
1/4 cup + 2 tbsp freshly grated parmesan cheese
black pepper
2 tbsp extra virgin olive oil - yes, unfortunately RR is still referring to it as EVOO

Step one: Heat the oven - preferably to 375 degrees F.
Step Two: Fill a pot halfway with water.
Step three: Bring the water that you just put in the pot to a boil.
Step Four: Add the spinach by the handful to the pot with the boiling water and cook until wilted.
Step Five: Drain the wilted spinach and let cool.
Step Six: Squeeze out all the liquid from the wilted spinach (this is why you let it cool in step five).
Step Seven: Chop the wilted spinach coarsely.
Step Eight: Whisk the eggs, feta, 1/4 c pecorino/romano, 1/4 c parmesan, and a bunch of pepper in a bowl.
Step Nine: Add the wilted spinach that you just chopped coarsely...
Step Ten: Butter a 2 qt baking dish.
Step 11: Add the mixture to the baking dish.
Step 12: Sprinkle the remaining 2 tbsp of pecorino/romano and parmesan on top.
Step 13: Drizzle the olive oil all over.
Step 14. Bake for 40 minutes or until golden and sizzling.
Step 15. Let cool for 10 minutes.
Step 16. Enjoy... But make sure you post by 01-Jan-2010.