Spanakopita 2
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Spanakopita 2
  Greek    Appetizers  
Last updated 6/12/2012 12:56:01 AM. Recipe ID 18032. Report a problem with this recipe.
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      Title: Spanakopita 2
 Categories: Greek, Appetizers, Main dish
      Yield: 8 servings
 
      1 kg Spinach
      1 md Onion; chopped
    1/2 c  Olive oil
      1 c  Chopped spring onions
    1/2 c  Chopped parsley
      2 ts Chopped dill or fennel
    1/4 ts Ground nutmeg
    1/2 c  Mizithra or cottage cheese
      1 c  Well-crumbled feta cheese
    1/4 c  Finely grated kefalotiri *
      4    Eggs; lightly beaten
           Salt
           Freshly ground black pepper
     10    Fillo pastry sheets
           Butter; melted
 
  *Note: if Kefalotyri cheese is unavailable, Parmesan may be
  substituted.
  
  Serves: 8 as a first course, 4 as a light meal Oven temperature: 180
  C (350 F) Cooking time: 1 hour
  
  Wash spinach well and cut off any coarse stems. Chop coarsely and put
  into a pan.  Cover and place over heat for 7-8 minutes shaking pan
  now and then or turning spinach so that juices can run out freely.
  Drain well in colander, pressing occasionally with a spoon.
  
  Gently fry onion in oil for 10 minutes, add spring onion and fry for
  further 5 minutes.
  
  Place drained spinach with onion-oil mixture in a large mixing bowl.
  Add herbs, nutmeg, cheeses and eggs and stir to combine.  Check
  saltiness of mixture, then add salt and pepper to taste.
  
  Brush a 25 x 30 cm (10 x 12 inch) baking dish with butter and line
  with a sheet of fillo pastry.  Top with another 4 sheets, brushing
  each with butter.  Spread filling in pastry-lined dish and top with
  remaining fillo, brushing each sheet again with butter.  Trim edges
  if necessary and tuck pastry in on all sides.  Brush top lightly with
  butter and score top layer of pastry lightly into squares using a
  sharp knife or razor blade. Sprinkle a little cold water on top to
  prevent pastry curling up.
  
  Bake in a moderate oven for 45 minutes until puffed and golden brown.
  Remove from oven and leave for 5 minutes before cutting into portions
  for serving.
  




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Recipe ID 18032 (Apr 03, 2005)

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