Ingredients: |
Ingredients: 1 lb butter (approx)
2 lb fresh spinach
1 lb Phyllo dough
One bunch green onions, chopped
3-5 cloves crushed garlic (to taste)
7 eggs
2 lb Feta cheese (this may be too strong for some, so use 3/4 lb feta, 3/4 lb cottage cheese and 3/4 lb ricotta cheese to mellow the bite)
Salt & pepper
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Directions: |
Directions:Wash spinach thoroughly (5 times) to get out all the silt. Devein the spinach by grasping each leaf in one hand and folding it in half so the stem is on the outside and along the fold, then pull the stem gently down (like a zip strip) to remove the whole stem from the leaf. This will give a much nicer texture (less woody) to the pie. Dry the spinach and chop coarsely.
In a large bowl, combine all the ingredients except the butter and phyllo dough and mix thoroughly. It is easiest to use your bare hands to do this as you can squeeze the cheese and eggs into the spinach. Set aside.
Melt 1/2 lb butter and using a pastry brush, brush melted butter all over the inside of a sheet tray or 9x13 baking pan. You must work rather quickly with the phyllo dough or it will dry out and become unmanageable. When not actively working with it, place a towel over it to slow the drying. Lay in one sheet of phyllo and then butter it. If using the baking pan, then lay half of the sheet in, butter the part in the pan and then fold the remaining half onto the first half. Make a bottom layer of 6-8 sheets, then fill the pan with the spinach/egg mixture and smooth it out flat on top. Lay one sheet of phyllo on top of the spinach mix and butter it. Make a top crust just like the bottom crust using 8-10 sheets, melting more butter if necessary. Cut the pie into right size pieces; smaller if an hors d'ourve, larger if a side dish, larger still if a main course or lunch dish. Pour any remaining melted butter over the pie. bake at 375º for 30-40 minutes or until golden brown on top and no free standing liquid between the cuts. Serve hot. Keeps well in the fridge for a couple of days, but bake to reheat - do not microwave. Can be made ahead and kept in the fridge (because of the eggs) overnight before baking fresh for the meal. |
Personal
Notes: |
Personal
Notes: If there are any sheets of phyllo left, lay one on the counter and butter it, then lay another on top. Cut the 2-ply sheet in quarters and place a small piece of cream cheese at one end, then roll up like an egg role. Butter the outside and bake off at 375 degrees until golden brown, about 15 minutes. This is Bourrekakkia.
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This recipe for Spanakopita (Greek Spinach Pie) is from