"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

MISC/Spanikopita Recipe

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This recipe for MISC/Spanikopita, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Rockas
Added: Saturday, August 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 bunches spinach
2 bunches green onion, chopped
1 bunch parsley
1 lb. Feta cheese, crumbled
1/2 cup butter, clarified
8 eggs beaten
1 pkg phyllo dough
cinnamon to taste
nutmeg - scant

Directions:
Directions:
Wash spinach, drain. Chop into a large bowl with chopped green onions and parsley. Sprinkle liberally with salt and mix together. Drizzle with olive oil. Let stand for 15 minutes to 1 hour. (the longer the better). Squeeze out all water and juices with your hands, handful by handful and put into a bowl.

Mix spinach mixture together with eggs. Add Feta to mixture. Add cinnamon and nutmeg.

Drizzle clarified butter over bottom of 9 x 12 (or larger) baking pan. Start layering phyllo dough in bottom, then overlap sides of pan with phyllo as well. Add spinach-egg-Feta mixture. Layer more phyllo dough on top, drizzling butter on every other layer. Brush very top sheet with butter. Roll sides and top layers down together and brush with butter.

Bake in 325 oven for 1 hour or until the top is lightly browned.

 

 

 

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