Spanakopita-hg

Yield: 8 Servings

Measure Ingredient
2 pounds Fresh Spinach
7 Eggs
½ pounds Feta cheese, crumbled
1½ cup Grated cheddar cheese
Oil
1 Onion, chopped
Black pepper, freshly ground
8 Sheets of filo pastry
7 tablespoons Butter

Wash the spinach well, chop it coarsely and put it into a large pan.

Cover the pan and cook the spinach over low heat for 7-8 minutes or until it is wilted. Drain well in a colander, pressing out the moisture with a wooden spoon. Beat the eggs until fluffy and add the feta and cheddar.

Heat a little oil in a pan and saute the onion until it is golden.

Add the spinach, egg-cheese mixture, pepper and a little oregano.

Preheat the oven to 375F. Melt the butter and brush a baking dish with it. Lay a sheet of file pastry on top and brush it with butter.

Top with another 4 sheets, brushing each with melted butter and turning each sheet slightly so that the corners fan out, rather than stacking them on top of each other. Reserve 3 sheets.

Pour in the spinach mixture and fold the pastry ends over it. Butter the reserved sheets of filo and place them on top to cover the dish.

Slash the pastry in a few places with a sharp knife to allow the steam to escape. Brush the top with more melted butter and bake for 45 minutes.

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