Spanakopita (greek spinach & cheese pie)
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Spanakopita (greek spinach & cheese pie)
  Greek    Spinach    Cheese    Pie  
Last updated 6/12/2012 1:24:00 AM. Recipe ID 57342. Report a problem with this recipe.
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      Title: Spanakopita (greek spinach & cheese pie)
 Categories: New, Text, Import
      Yield: 6 Servings
      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 <>
    1/3 c  Light Cream
           Salt And Freshly Ground
      3    Eggs, lightly beaten
    1/2 lb Feta Cheese, drained and
    1/2 lb Butter (2 Sticks), melted
     16    Sheets Filo Pastry
  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 

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Recipe ID 57342 (Apr 03, 2005)

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