INGREDIENTS

INSTRUCTIONS

Heat the 1/3 cup oil in a large pan and saute the scallions until soft.
Meanwhile, pan the spinach (cook it without adding water, then drain it
thoroughly)  or salt and rinse it (the latter method is used extensively in
Greece, but it not advisable).  Squeeze out excess liquid. Add the spinach
to scallions and stir in the parsley, dill, and a very little salt and
pepper.  Cook gently for 10 minutes, then cool. (This much can be done in
advance and stored in the refrigerator). Using a wooden spoon, stir in the
feta and eggs.
Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets,
brushing each with melted butter.  Pour in the spinach filling, then cover
with the remaining filo sheets (buttering each as before). Tuck the top
filo over the bottom and flute the edges.  Score the top 3 filo sheets into
square or diamond shapes.  Bake in a moderate oven (350 F) for 40 minutes,
or until crisp and a golden chestnut color. Remove from oven and let stand
for 15 minutes before cutting.  Serve warm.
Note: Some of the favorite variations: Use some nutmeg, or substitute mint
for the dill; use grated cheese instead of feta (be discreet with the salt
if the cheese is salty); add a small handful of raw long-grain white rice
to the filling.  You will surely invent your own flavor combinations which
is why spanakopita is so great.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Times change, God doesn’t.”