"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spanakopita Recipe

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This recipe for Spanakopita, by , is from The Elwood 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!

Christine Elwood Lambros


3-4 Tablespoons olive oil
1 large onion
1 bunch of leeks (chopped) or green onions
garlic minced
2 large bags of frozen spinach
dried dill
3 eggs, lightly beaten
½ cup ricotta cheese
1-2 cups crumbled feta cheese
8-10 sheets phyllo
¼ cup olive oil
Parmesan cheese to sprinkle on top of filling

Heat oven 350º.
Lightly oil a 9x9 square baking pan. In a skillet heat 3 Tablespoons oil and sauté onion, leeks and garlic until soft and lightly browned. Stir in spinach & dill. Sauté for a few more minutes. Remove from
the heat and cool.
In a medium bowl mix together eggs, ricotta and feta cheese. Stir in spinach mixture. Layer
4-5 sheets of phyllo dough on bottom of the baking pan, brushing olive oil between each layer of
phyllo.Spread spinach & cheese mixture into pan and fold over hanging dough over the filling.
Continue layering phyllo on top and brush each layer with olive oil. Spread more spinach
mixture and fold over hanging dough. Brush top with melted butter and olive oil. Score top.Don't
cut too far down or else the phyllo will curl up. Bake 30 to 40 minutes until golden brown.

Preparation Time:
Preparation Time:
About 30 Minutes




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