Spinach Pie (spanakopeta)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Main dish, Pies, Vegetables | 10 | Servings | |
INGREDIENTS
| 2 | lb | Spinach, finely chopped |
| 1 | T | Salt |
| Dash salt & pepper | ||
| 15 | Sheets Filo dough | |
| 1/2 | lb | Butter, melted |
INSTRUCTIONS
Wash spinach and chop very fine. (3 10 oz bags may be used in place of loose spinach). Sprinkle spinach with 1 tb. salt and allow to stand 15 minutes. Squeeze spinach to remove excess moisture. (This is an important step in making a good filling>) Combine with cheese, onion, eggs, olive oil, salt and pepper to taste. Arrange 9 filo, which have been brushed with butter, in a greased pan (10 x 15"), each filo having been brushed separately. Cover with spinach filling. Cover with 6 filo overall, brushing each with melted butter. Seal edges to retain filling. Brush top with melted butter. Bake at 350 for 45 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 168
Total Fat: 19.2g
Cholesterol: 48.8mg
Sodium: 992.3mg
Potassium: 279.6mg
Carbohydrates: 4.4g
Fiber: 3.4g
Sugar: <1g
Protein: 3.8g