"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Spinach Pie (Spanakopita), by Litza Samaha, is from Mixing Generations,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 kilo spinach 500 gms pastry dough 300 grams spring onions 1 1/2 cups olive oil 1 sprig dill, nutmeng-finely grated, salt and pepper
Wash spinach well and remove root and hard stems. Cut up finely.
Shake on salt and rub vigorously with fingers and squeeze to remove as much water as possible. Clean onions and slice finely; wash the dill and chop finely, then combine with the spinach adding the nutmeg and pepper. Mix well. Coat the tin with oil and spread most of the pastry, leaving enough to cover the tin after mixture has been put in. The pastry must be greased. Then spread the minture evenly on the pastry which has been laid in the tin. Taking the left over pastry, spread this over the tin and mixture. Trim the edges of the pastry around the pan before baking the pie in a moderate oven for 1 hour.
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