Name: Spanakopita (Greek Spinach and Cheese Pie)
Ingredients: 1 c Onions, finely chopped; 1/3 c Scallions, Including Green Tops, finely chopped; 1 tb Garlic, finely chopped; 3 tb Olive Oil; 2 1/2 lb Fresh Young Spinach,, washed &finely chopp; 1/4 c Fresh Dill Leaves (2 Tablespoons Dried); 3 tb Parsley, coarsely chopped; 1 tb Fresh Mint, chopped; 1/3 c Thick Buttermilk <<Or>>; 1/3 c Light Cream; Salt And Freshly Ground Pepper; 3 Eggs, lightly beaten; 1/2 lb Feta Cheese, drained and crumbled; 1/2 lb Butter (2 Sticks), melted; 16 Sheets Filo Pastry

You see, if we hold back one tiny speck, we are not yielded. There are no degrees of “yieldedness.” It is all or nothing. If we say that we are yielded in every single area of our life, but are holding back in one tiny area, then we are not yielded. A burnt offering is totally burnt. You do not get a leg to keep for yourself. If we hold back one tiny speck from the Lord, we have not put our all on the altar! Others may never know, but God does. We may LOOK quite spiritual, but if we are holding back “just a little,” we are not yielded. When we put self on the altar, we are reckoning self to be dead – not sick, or lame, or almost dead, but DEAD! Death knows no degrees. We are to put our ALL on the altar.

J. Delany

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Greek	New, Text, Import	6	Servings

INGREDIENTS

1	c	Onions, finely chopped
1/3	c	Scallions, Including Green Tops, finely chopped
1	tb	Garlic, finely chopped
3	tb	Olive Oil
2 1/2	lb	Fresh Young Spinach,, washed &finely chopp
1/4	c	Fresh Dill Leaves (2 Tablespoons Dried)
3	tb	Parsley, coarsely chopped
1	tb	Fresh Mint, chopped
1/3	c	Thick Buttermilk <<Or>>
1/3	c	Light Cream
		Salt And Freshly Ground Pepper
3		Eggs, lightly beaten
1/2	lb	Feta Cheese, drained and crumbled
1/2	lb	Butter (2 Sticks), melted
16		Sheets Filo Pastry

INSTRUCTIONS

Saute the onions, scallions and garlic in olive oil until soft but not
brown. Stir in spinach, cover and cook for 2-3 minutes or until completely
wilted. Add the dill, parsley and mint and continue to cook uncovered for
another 6-8 minutes or until the liquid has evaporated. Transfer spinach to
a bowl and stir in the buttermilk. Season to taste with salt and pepper.
Cool to room temperature and stir in the eggs and feta cheese.
Lightly paint the bottom and sides of a 12 x 7-inch baking dish with melted
butter. Line the dish with a sheet of filo pressing the edges firmly into
the corners and up the sides. Brush with a tablespoon or two of butter and
lay another sheet of filo on top. Paint with butter and continue layering
in this way until youve used 8 layers of filo.
Spread the spinach mixture evenly over filo layers. Lay a sheet of filo on
top and paint with butter and continue layering with remaining sheets. Tuck
edges of last filo layer in attractively and paint with butter. Bake in a
pre-heated 300 degree oven for 55-60 minutes or until filo is crisp and
golden brown. Serve cut into squares hot or at room temperature.
Yield: 6 serving
Posted to MC-Recipe Digest V1 #332
Recipe by: COOKING RIGHT SHOW #CR9681
From: Bill Spalding <billspa@icanect.net>
Date: Sun, 8 Dec 1996 04:29:39 -0500 (EST)

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