"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spanikopita Recipe

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This recipe for Spanikopita, by , is from A Bun In the Oven , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie Wilkinson
Added: Friday, July 17, 2009


1/2 package phyllo dough
1 12oz package frozen spinach thawed and drained
4-5 fresh mushrooms-chopped fine
1/2 medium onion-chopped fine
1/2 c. feta cheese
1/2 c.mozzarella cheese
1/2 c. Parmesan cheese
1-3oz. cream cheese
1/2 tsp. dry garlic OR 1 tsp. fresh minced
1 tsp. salt
1/2 tsp pepper
1 tbsp. Italian seasoning
1/2 -1 c. butter
2-4 tbsp. olive oil

In olive oil fry minced onions until they start to become translucent. Add the mushrooms, cook until tender. Add the thawed and drained spinach (squeeze the thawed spinach to drain as much water as possible) and mix thoroughly. Take off the heat! Add cheeses and spices. If using fresh garlic and not powdered add it to the onion/mushroom mixture and cook gently. Take one roll of phyllo dough (thawed)(comes 2 to a box) leaving the dough rolled, cut the roll into thirds. (long wise). Melt 1/2 cup (or more as necessary) of butter.
Unroll one section of dough, gently and quickly lift two thin slices of dough and place on your work area.Brush the full length GENTLY with melted butter. Place about 1 1/2 tsp. of the spinach cheese mixture at the bottom of the dough and fold across in a small triangle (like you fold up a flag). Continue to fold the pie back against itself until you get to the top. Place finished pie on a cookie sheet. Continue with remaining dough and filling. Brush all with butter-again. Bake at 375 until golden about 10-12 minutes.

Number Of Servings:
Number Of Servings:
Makes about 18




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