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I love doing volunteer work in a jail in my neighborhood of Trastevere, Rome. It's a world completely apart and it's a rare privilege to know it.

The Chaplain that has worked in the same prison for more than 25 years is right when he says that inside those walls runs a stream of grief.

This is a prison where all sorts of criminals are taken waiting to appear in court, to be judged and sent to other jails all over Italy.

We listen to the most incredible stories. We phone families and lawyers, we build a friendly relationship with our "friends". Their dramas become ours and stay with us well after we leave those barred doors.

Sometimes, though, there's an episode that makes us smile and very sad at the same time. I remember when at Xmas time a prisoner was very sad because his kids didn't visit him. I asked why. The answer came quickly. "Because I killed their mother!".

Good food for thought. 

As much as I love homemade phyllo (now I’m spoiled), I usually go to Maria’s to enjoy it. 

I’ve used commercially-made phyllo for many dishes since I was allowed to terrorize my mother’s kitchen with my childhood experiments.  It’s worked out great for many family celebrations over the years.  Since phyllo is very popular these days, it’s easier to find in major markets.  It’s usually in the freezer section, so needs to be thawed overnight before using.  Follow the package instructions. 

3 pounds fresh spinach, tough stems removed 1 bunch scallions, chopped½ cup fresh parsley, chopped2 tablespoons fresh dill, chopped1 pound Greek feta cheese, crumbled3 eggs, beaten2 tablespoons extra virgin olive oil½ cup dried bread crumbs½ teaspoon salt 1 teaspoon black pepper, freshly ground (optional) ½ pound phyllo dough1-1/4 cups extra virgin olive oil1 egg yolk, beaten.

Preheat oven to 350F9×13 inch baking pan, evenly coated with olive oil1 large, sturdy pastry brush for olive oil (you can also use a spray bottle with very light mister) 

1. Clean and dry the spinach well.  To dry, line in towels, use a salad spinner, or both. 
2. Chop the spinach and place in a large mixing bowl.
3. Add the scallions, herbs, feta and remaining ingredients.  If the feta is very salty, be careful when adding more salt.  Combine the ingredients and set aside. 
4. Prepare your workstation:  Clear space for your phyllo stack, filling, olive oil and baking pan.  Phyllo can dry out quickly, become brittle and break.  It’s OK if it breaks, but easier to work with if it doesn’t.  If you need to walk away from production, cover the phyllo stack with a slightly damp kitchen towel.
5. Transfer one sheet of phyllo to the baking pan and drape the excess over the sides.  Brush the phyllo with a thin, even coat of olive oil.  No need to overdo it.  Repeat the process with 6 more sheets of dough.  Always coat each layer of phyllo dough with olive oil. 
6. Scatter 1/4^th of the filling lightly but evenly onto sheet 7.  You want to leave a few pockets for air.  Cover the filling with another layer of phyllo and continue the process until the filling is used.
7. Top that with 7 to 10 more sheets of phyllo.  Fold the excess dough onto the top edges or trim it away with a sharp knife.
8. Brush the top layer with eggwash.  Using a sharp knife score the top few layers (not so deep as the filling) of the dough into generous serving-size diamond shapes.  This keeps the phyllo intact when you slice it later.
9. Bake for about an hour until golden brown.  Let it rest for 5-10 minutes.  Slice and serve hot, warm or cold.  Spanakopita is fabulous at any temperature.  Refrigerate any unlikely unused portions.

Note:  Always coat each layer of phyllo dough with olive oil.  This facilitates the steam required for the ultimate crispy pita.  Otherwise, it will be gum pie.  It’s the same concept for all laminated doughs such as puff pastry or croissants.  You can also combine spinach with other delicate greens that require similar cooking time, such as arugula.  If you use tougher greens like kale or collards, it’s best to sauté them first and drain them well.  That’s for another recipe.  Do not reheat phyllo-based dishes in the microwave.  They will become gummy and soggy.