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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Spanakopeta--Spinach pie Recipe

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This recipe for Spanakopeta--Spinach pie is from Family & Food, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. minced onion
1/4 c. butter
3 pkgs. frozen chopped spinach-not leaf-thawed drained and then squeezed dry with your hands
3 eggs beaten
1/2 lb. feta cheese, crumbled
1/4 c. fresh chopped parsley
2 T. fresh dill, chopped (or 1 T.dill weed)
salt and pepper
3/4 c. melted butter--yes, you need butter!
1/2 lb. phyllo leaves--16 sheets 12"x15"
Directions:
Directions:
Saute onion in 1/4 c. butter until golden
Add spinach, stir to loosen and remove from heat
In a separate bowl, mix the eggs, cheese, parsley and dill. Add salt and pepper to taste. Add to the spinach mixture and mix well
Brush a 9" x 13" pan with melted butter. Start layering 8 phyllo leaves, one by one, brushing the top of each with some melted butter( corners too!) Make sure that you keep the unused pastry covered with a damp kitchen cloth to prevent drying out
Spread the spinach mixture on top of the 8 leaves. Cover with 8 more leaves making sure that you brush butter on each layer as before. Use up any extra butter on the top
Cut through the top layer of leaves with a sharp knife to make either diamonds or squares
Bake at 350º for about 30-35 minutes until the top looks puffy and golden. A glass dish works well so that you can see how the bottom is cooking.
Personal Notes:
Personal Notes:
You can use this as a main dish with salad or as an appetizer or side dish--whatever! It is delicious and not as hard as it looks.

 

 

 

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