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SPANAKOPETA (Spinach Pie) Recipe

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This recipe for SPANAKOPETA (Spinach Pie) is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, 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:  
4 pkgs. frozen chopped spinach
4 eggs (slightly beaten)
1 8-oz package cream cheese
1 small onion, chopped fine
1 lb. Feta cheese, crumbled
3 tbsp. olive oil
1/2 c. grated Romano cheese (optional)
1 tsp. chopped dill (optional)
1 tsp. salt
1/4 tsp. pepper

15 filo dough sheets (approximately)
1/2 lb butter, melted
Directions:
Directions:
Allow spinach to stand at room temperature to defrost completely (do not soak in water). Squeeze dry.

Mix together in large bowl – spinach, eggs, cream cheese, chopped onion, feta cheese, olive oil, Romano, dill, salt and pepper to taste. Stir until mixed well.

Arrange 9 sheets of filo in a greased pan 13 x 9 or larger. Lightly brush every couple of sheets with melted butter. Cover with spinach filling – spreading to sides. Cover with the remaining filo sheets remembering to lightly brush the sheets with the melted butter. Seal the edges by taking a flat knife and tucking the filo in around the outside edges of the pan. Brush the top with melted butter.

Chill until firm. Cut through top layers to mark the pieces for easier cutting.
Bake in 350º oven for 45 minutes. Top should be lightly browned.

 

 

 

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