Spanacopete (greek spinach pie)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh spinach -or- |
| 2 | packs | Frozen chopped spinach, thawed |
| 1 | Onion, finely chopped | |
| ¼ | cup | Olive oil |
| 1 | pounds | Feta cheese |
| 4 | Eggs, slightly beaten | |
| ½ | teaspoon | Dill |
| ½ | pounds | Phyllo pastry sheets |
| ½ | cup | Butter (melted) |
Directions
Here's my favorite "spanacopete" (Greek spinach pie -- sorry if I mutilated the spelling on that one!). The trick to this one is using the fresh spinach -- BIG different. And a cookie request from me. I had these yummy cookies last Christmas. They were basically a chocolate dough wrapped and baked around a chocolate kiss. Kinda tasted like a truffle -- yummy! Ring a bell with anyone?
If using fresh spinach, wash well and chop fine. Saute onion in oil for 5 minutes. Add spinach and simmer to remove excess moisture. Crumble cheese and mix in eggs and dill. Combine with spinach mixture until well blended.
Line an 11/14/2 inch pan with 10 buttered sheets of phyllo. Pour in spinach-cheese mixture. Top with 8 buttered sheeted of phyllo. Bake at 350 degrees for about 45 minutes or until golden. Yield: 16 squares Posted to Kitmailbox Digest by Kivirist@... on Mar 26, 1997