Spanakopitas

* Exported from MasterCook *

SPANAKOPITAS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
-----FILLING-----
2 tb Butter or oil
1 lb Frozen spinach -- thawed
3 Green onions -- sliced
3 tb Minced parsley
2 tb Chopped fresh dill
1/2 lb Feta cheese -- crumbled
3 Eggs -- lightly beaten
Salt & Pepper to taste
-----PASTRY-----
1 lb Commercial Filo pastry
1/2 lb Melted butter

In butter or oil, saute green onion until soft.
Meanwhile, squeeze out excess moisture from spinach
and chop by hand or in food processor. Combine green
onion with spinach and remaining filling ingredients
in bowl. Mix well and set aside.

Lay out the Filo sheets, covering them with waxed
paper and a damp towel. Take out two sheets at a time
and keep the rest covered. Brush melted butter onto
top sheet of each pair. Cut each double-sheet
crosswise into equal strips, about 2-1/2" wide. Place
1 teaspoon of the filling 1" from the end (nearest
you) of each strip. Fold the strips back over the
filling so the bottom edge meets the left edge,
forming a right angle. Continue folding back at right
angles to make a triangular shape. Place on baking
sheets and keep covered until all are ready to bake.
Bake in a 350 degree oven for 20 to 25 minutes or
until golden and crisp, turning once. NOTE-
Spanakopitas may be frozen before baking. When ready
to bake, separate while still frozen, spead on baking
sheets, and bake as above, allowing an extra 10
minutes baking time.

Source: The Food of Greece by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias



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