Anita Demas' Spanakopita Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: large baggie filled with fresh chopped dill
5 bunches scallions
5 boxes Birdseye Frozen chopped spinach
5 eggs
5 boxes of Athenos crumbled Feta
Box of Athens Phyllo - If frozen thaw in refrig for a day or two
Salt & Pepper
Olive Oil
Two sticks of butter
Lasagna pan
Pastry brush
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Directions: |
Directions:let box of Phyllo come to room temperature while preparing remaining ingredients.
Mince dill and chop scallions, saute in a large frying pan in olive oil until wilted. Set aside to cool.
Thaw spinach in microwave and set aside to drain. The spinach needs to be REALLY dry (squeeze out liquid in a kitchen towel). It makes the dish soggy if it is too wet.
In a large mixing bowl beat eggs with fork and add feta. Salt and pepper to taste. Make sure all the liquid is squeezed out of the spinach and add to the egg/cheese mixture. Toss.
Melt butter – Tip – Anita will ONLY use a black paint brush on phyllo. You can’t see the white hairs if they come off on the dough!
Open phyllo, roll it out on a large wood cutting board. Wet a paper towel. Squeeze dry and over phyllo for a minute. Every box of phyllo is different. It just depends on how long it has been sitting on the store shelf. If it separates easily, a wet paper towel may not be necessary. If it is stuck together or tears easily the paper towel is important. Just remember that no one will see the middle layers, so don’t stress about tears. The butter magically makes it look great. Split the phyllo layers in half. Place a sheet in the bottom of pan, butter. REpeat until half is gone. Pour mixing bowl ingredients in pan and spread. Layer remaining phyllo top with butter. The pie takes about 45 minutes at 350°. It should be REALLY brown on top when done. A gas oven works much better than electric.
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Personal
Notes: |
Personal
Notes: *can adjust and use a square brownie pan dropping ingredients to 3 or 4 of everything. It isn’t really necessary because it will last a week in the fridge and can be reheated a million times. Makes a great dinner with a greek salad.
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