SPANOKOPITA Greek spinach and cheese pie

* Exported from MasterCook *

SPANOKOPITA Greek spinach and cheese pie

Recipe By : Mimi Hiller
Serving Size : 8 Preparation Time :0:00
Categories : Appetizer Greek
Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs fresh spinach
1 lb filo dough
1/2 lb feta cheese
7 eggs
1 onion -- diced

Dice the onion and saute it until golden brown. While the onion is cooking,
wash the spinach. Put it in a bowl and rub lots of salt into it. Let the
spinach/salt sit for 15 minutes. This is meant to reduce the volume of
spinach. An alternative to this is to barely steam the spinach (30-60
seconds). Beat the eggs. Crumble the feta cheese and add to the eggs.
(Note that feta cheese is fairly salty.You can replace half or all of it
with ricotta cheese.) Rinse all the salt out of the spinach. Add it and the
onions to the eggs/cheese and mix. Also add some spices. The original
recipes calls for salt, pepper, and oregano.I use basil. Melt some butter
(at least 2 oz .) Butter the bottom of a 9x13 inch baking dish. Lay the
filo down one layer at a time, brushing butter on each layer. Turn each
successive layer a little so they are not all piled directly on top of each
other. The filo will hang over the sides of the dish. Continue until you
have 3-5 sheets of filo left. Pour the filling into the filo. Fold the filo
that hangs over the side over the filling. Place the last pieces of filo on
top, buttering each as you go. Trim off the filo that hangs over the edge
of the dish. These last pieces serve to cover the filling. Make two or
three slits with a knife in the top layers of filo that go all the way down
to the filling. Bake at 375 for 50 minutes.=20
I searched high and low for the perfect spanakopita. This was darn near
perfection. This recipe is from the Vegetarian Epicure by Anna Thomas.=
serves 8

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NOTES : I searched high and low for the perfect spanakopita. This was darn
near perfection. This recipe is from the Vegetarian Epicure by Anna Thomas.
serves 8