"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach Pie (Spanakopita) Recipe

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This recipe for Spinach Pie (Spanakopita), by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Timo "The Greek"
Added: Sunday, December 10, 2006


1 4 oz. unsalted butter
1/4 c. olive oil
1 onion, chopped
2 bunch scallions, sliced
1 bundle dill, chopped
1 8 oz. cream cheese
1 lb. feta cheese, crumbled
4 pkg. frozen spinach
4 eggs, beaten
salt and pepper to taste
1 lb. phyllo

Put 2 oz. butter and olive oil in saucepan; add onion and scallions. Sauté until golden. Combine feta cheese, cream cheese, spinach and dill in large bowl. Stir in onion mixture. Let cool, and add eggs gradually stirring constantly. Season with salt and pepper. Set aside. Prepare 12 x 18- inch pan by buttering sides and bottom. Place a few sheets of phyllo in pan, letting it hang over sides of pan. Brush each sheet of phyllo with butter; add phyllo until 1/2 pound is used. Place 2 sheets of phyllo over without overhang. Pour spinach mixture over phyllo. Fold overhanging phyllo over spinach carefully, spreading
butter on sides not buttered. Place remaining phyllo over spinach mixture, spreading butter on each sheet. Score and butter top sheets for ease in cutting and baking. Bake in 350 degree oven for about one hour.




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