Problem: Article: The Table of Contents should appear after the title page in the document. To create the Table of Contents manually, start a new page right after the title page. This way, you do not have to worry about moving the Table of Contents around in the document later. Doing this can end up throwing off the page ordering in the Table of Contents. The Table of Contents should be on its own page. Do not include the introduction or a dedication on the same page as the Table of Contents. Start by listing the headings of each section in the document in order. Include only the major titles or headings in the document first. Write them down vertically on the page, using the same font and font size for each heading. For example, you may write down main headings like, "Introduction," "Case Study 1," or "Conclusion." The subheadings will be subtopics under the main topics or sections in the paper. They should have their own titles in the document. Write down all subheadings underneath the applicable main headings. For example, under the main heading "Introduction" you may write the subheading, "Themes and Concepts." Or under the main heading "Conclusion" you may write, "Final Analysis." You can also include sub-subheadings underneath the subheadings, if applicable. For example, under the subheading "Themes and Concepts" you may have the sub-subheading, "Identity." Some papers do not have subheadings at all, only main headings. If this is the case, skip this step. Write down the page number of where each heading starts in the document. Only include the page number that marks the beginning of the heading. You do not need to include the page number of where the section ends in the table of contents. For example, if the "Introduction" section begins on page 1, you will attach "page 1" to the Introduction heading. If the "Conclusion" section begins on page 45, attach "page 45" to the Conclusion heading. Make a table with two columns. Then, place the headings and subheadings in the first column in order. Put the applicable page numbers in the second column. Check that the subheadings are located underneath the correct headings, indented to the right. Make sure there are page numbers for the subheadings listed as well. You can center the content in the table using the table options if you want the content to appear a few spaces away from the lines of the table. You can also leave the content indented to the left if you'd prefer. Add a title on the top of the Table of Contents. Usually the title is "Table of Contents" or "Contents." You can put the title above the table or in a separate row on the top of the rest of the content.
Summary: Start a new page after the title page. List the headings of the document in order. Add subheadings if applicable. Write page numbers for each heading. Put the content in a table. Title the Table of Contents.

Problem: Article: Transfer the spinach to a colander to allow excess water to drain out. Press the spinach into the colander with your hand to remove even more water. Finally, transfer the spinach to the center of a clean tea towel. Roll the spinach in the towel and wring it out to remove the last bit of water. Draining the spinach will prevent the filo dough from becoming soggy. Pour the 2 tablespoons (30 ml) of oil into a large saucepan. Heat the pan over medium heat. When the surface of the oil is shimmering, add the onion. Cook the onion for about 5 minutes, until it's softened and starting to become translucent. Good oils for cooking the onion include olive, canola, coconut, or vegetable. Stir in the garlic and cook it with the onion for about 15 seconds, until the mixture is fragrant. Then add the spinach and cook the vegetables for another 5 minutes. To use fresh spinach instead of frozen, add the spinach in batches, and cook the mixture until the spinach is dark green and wilted. Transfer the hot spinach mixture to a large mixing bowl. Add the herbs and cheese and stir well to incorporate all the ingredients. Set the mixture aside to cool for about 30 minutes. This will ensure the eggs don't cook when you add them. You can replace some of the feta with other cheeses, such as ricotta or jack cheese. Crack the eggs into a medium bowl. Whisk the eggs briefly to break up the yolks, and add them to the cooled spinach mixture. Add the pepper, to taste. Mix the filling well to incorporate all the ingredients, and distribute the eggs evenly throughout the mixture. Use a pastry brush to spread a thin layer of olive oil over the bottom and sides of a 9 by 13 inches (23 by 33cm) baking dish. This will help the filo dough to cook evenly and become crispy without burning. Lay a large piece of parchment paper on a flat surface, like a counter. Unroll the thawed filo dough and place it on the parchment. Cover the filo with a slightly damp tea towel or sheets of paper towel. Never leave the filo uncovered, or it will dry out very quickly. Remove a sheet of filo from the pile and cover the rest with the towel. Place the sheet into the baking dish, slightly off center so the edges overhang the sides of the baking dish. Repeat 5 times, slightly overlapping the filo so the entire bottom and sides of the dish are covered with an even layer of dough. Use the pastry brush to apply a thin and even layer of oil to the filo. Make sure you cover the entire surface of the dough; otherwise, it may dry out during the baking process. Repeat the same process, laying down 6 separate sheets of filo to cover the baking dish with another even layer of dough. When you've finished, use the pastry brush to brush the dough with a layer of oil. Pour the filling mixture into the center of the filo-covered baking dish. Use a spoon or spatula to distribute the filling evenly throughout the baking dish. One at a time, fold the overhanging pieces of filo over the filling. When there are no more pieces hanging, cover the top with two sheets of filo. Tuck in the edges down the side of the baking dish. Use a pastry brush to coat the top sheet with a layer of oil. Repeat three more times, so the spanakopita is covered with 8 sheets of filo. Transfer the spanakopita to an oven that's been preheated to 375F (191C). Bake the pie until the top is crispy and the filo is golden brown. This will take between 35 and 45 minutes. Remove the spanakopita from the oven, cut into portions, and serve hot.
Summary:
Drain the spinach. Cook the onions. Add the garlic and spinach. Add the parsley, dill, and cheese. Add the eggs and pepper. Oil a baking dish. Roll out the filo dough. Lay down a layer of filo. Brush the filo with oil. Lay down a second layer. Fill the dough. Cover the filling. Bake the spanakopita.