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Spanakopita (Greek Spinach Pie)
* Exported from MasterCook II *
Spanakopita (Greek Spinach Pie)
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:15
Categories : Ethnic Pies & Pastry
Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
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2 pounds spinach -- washed, chopped
1/4 cup scallions -- chopped
1/4 cup fresh parsley -- chopped
1/4 cup fresh dill -- chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions -- chopped
1 pound feta cheese -- crumbled
1/2 cup Parmesan cheese -- grated
2 whole eggs -- beaten
1/2 cup butter -- melted
14 whole filo dough sheet
Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10
minu
tes. Squeeze out moisture by the handful. Heat olive oil in a large skillet and
saute onions until transparent, about 5 minutes. Stir in spinach and cheeses.
Re
move from heat and cool, stirring occasionally, to room temperature. Beat eggs
i
n with a wooden spoon.
Brush bottom and sides of a 13 x 9 x 2-inch baking dish with melted butter.
Line
the dish with a sheet of filo, pressing the edges of pastry firmly into the
cor
ners, and against the sides of the dish. Brush surface of filo with melted
butte
r, spreading it all the way to the outside edges and lay another sheet of filo
o
n top. Repeat until you have used 7 layers of filo in all.
Spread spinach mixture evenly over last layer of filo and smooth it into the
cor
ners. Place another sheet of filo on top, brush with butter and repeat,
layering
with remaining filo. Turn edges over to form a crust. Brush the top with the
re
maining butter. Bake at 300 degrees for 1 hour or until the pastry is crisp and
delicately browned. Cut into squares and serve hot.
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Nutr. Assoc. : 0 0 1038 0 0 0 999 1038 0 541 0 4453
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