| 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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