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  Greek    Vegetarian  
Last updated 6/12/2012 12:55:58 AM. Recipe ID 17979. Report a problem with this recipe.
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      Title: Spanakopita
 Categories: Greek, Vegetarian, Main dish
      Yield: 12 servings
    1/3 c  Olive oil or butter
      1 sm Bunch scallions; chopped
      3 lb Spinach; washed & drained
      1 sm Bunch parsley; chopped
      1 sm Bunch fresh dill; chopped
           Salt & freshly ground pepper
    1/2 lb Feta cheese, crumbled
      4    Eggs; lightly beaten
     12    Commercial filo sheets
      6 tb Butter; melted
           Bread crumbs, if necessary
  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
  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

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Recipe ID 17979 (Apr 03, 2005)

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