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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spanokopita Recipe

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This recipe for Spanokopita is from Joan & Donna's Favourites, 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:  
2 lbs fresh spinach or 2 20 oz pkgs frozen spinach thawed and chopped
1/2 cup finely chopped scallions
1/2 cup chopped onion
1/4 cup olive oil
1/4 cup finely chopped parsley
2 tbsp finely chopped dill or 1 tbsp dried dill weed
4 eggs lightly beaten
1 cup crumbled feta cheese
1/4 cup Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
3/4 cup butter melted
1/2 lb about 15 sheets phyllo pastry halfway thawed

Directions:
Directions:
Preheat oven to 350ºF. Remove large tough stems from spinach. Wash each leaf to remove dirt and sand. Use hands to squeeze water from spinach and dry on paper towel. Chop spinach into 1/4 inch pieces or use colander and spoon for frozen spinach. Heat olive oil in a large frying pan over medium heat. Add scallions and onions and cook 4 minutes. Add spinach and cook 3 minutes. Remove pan from heat and cool 5 minutes. Stir in parsley, dill, eggs, feta cheese, Parmesan, salt, pepper and nutmeg. Set aside. Butter 9x13 pan. Place 1 sheet of phyllo pastry in pan. Brush sheet well with melted butter. Place next sheet on top, brush with butter, continue adding to 7 sheets. Spread spinach mixture evenly over phyllo. Place 7 sheet phyllo over spinach mixture alternately buttering sheets. Brush top with butter. Place on middle rack and bake 40 minutes or until golden. Cool 5 minutes and cut into squares.

 

 

 

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