| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Greek | 1 | Servings | |
INGREDIENTS
| 2 | lb | Fresh spinach -or- |
| 2 | pk | Frozen chopped spinach, thawed |
| 1 | Onion, finely chopped | |
| 1/4 | c | Olive oil |
| 1 | lb | Feta cheese |
| 4 | Eggs, slightly beaten | |
| 1/2 | ts | Dill |
| 1/2 | lb | Phyllo pastry sheets |
| 1/2 | c | Butter (melted) |
INSTRUCTIONS
Here's my favorite "spanacopete" (Greek spinach pie -- sorry if I mutilated the spelling on that one!). The trick to this one is using the fresh spinach -- BIG different. And a cookie request from me. I had these yummy cookies last Christmas. They were basically a chocolate dough wrapped and baked around a chocolate kiss. Kinda tasted like a truffle -- yummy! Ring a bell with anyone? If using fresh spinach, wash well and chop fine. Saute onion in oil for 5 minutes. Add spinach and simmer to remove excess moisture. Crumble cheese and mix in eggs and dill. Combine with spinach mixture until well blended. Line an 11/14/2 inch pan with 10 buttered sheets of phyllo. Pour in spinach-cheese mixture. Top with 8 buttered sheeted of phyllo. Bake at 350 degrees for about 45 minutes or until golden. Yield: 16 squares Posted to Kitmailbox Digest by Kivirist@aol.com on Mar 26, 1997
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