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Spanakopitta Me Avga(Spinach Pie W/Eggs)
* Exported from MasterCook *
SPANAKOPITTA ME AVGA (SPINACH PIE W/EGGS)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish
Greek
Amount Measure Ingredient -- Preparation Method
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3 lb Spinach
1 ea Onion, med., chopped
1/2 c Scallions, chopped
1 c Butter
1/2 c Dill, chopped
1/2 c Parsley, chopped
Salt & pepper to taste
1/2 c Evaporated milk
5 ea Egg
3/4 lb Phyllo pastry
Melted butter as needed
1/2 lb Feta cheese, crumbled
Wash spinach in plenty of water and cut in sm.
pcs.; place in bowl. Salt lightly; stir to spread salt
evenly. Take spinach, a handful at a time, and
squeeze out the excess water; place it in another
bowl. Saute the onion in half the butter until it is
a light, golden color; add the scallions and cook
untill they wilt. Add spinach; stir until all vegs.
take on a light color. Stir in the dill, parsley,
salt and pepper; cover the pot and cook until all the
water thrown off by the spinach is absorbed. Remove
from the heat; turn into a bowl, and immediately add
the milk (to cool the spinach). Beat the eggs in
another bowl and add the cheese to them; add to the
cooled spinach; mix well.
Line a pan with 8 sheets of phyllo dough, brushing
each sheet with the melted butter before topping it
with the next sheet. Do not trim the overhanging
sections. Pour in the spinach mixture, spreading it
evenly over the phyllo. Fold the part of the phyllo
that extends out of the pan back over the filling.
Lay the remaining phyllo on top, again brushing each
sheet with melted butter before adding the next. Now
trim the overlap. Brush additional melted butter on
top of the pie and score it into square or
diamond-shaped serving pcs. Bake for 30 to 45 min. in
a preheated 300 F. oven; let it stand for 30 min.
before serving.
NOTE: This can also be made without precooking the
spinach. In that case, squeeze the spinach free of as
much water as possible, mix it with the seasonings,
and proceed as above, baking it for 1 hr.
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