Spanakopitta me avga (spinach pie w/eggs)
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Spanakopitta me avga (spinach pie w/eggs)
  Spinach    Pie    Vegetables    Greek  
Last updated 6/12/2012 1:24:00 AM. Recipe ID 57352. Report a problem with this recipe.
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      Title: Spanakopitta me avga     (spinach pie w/eggs)
 Categories: Vegetables, Main dish, Greek
      Yield: 6 Servings
 
      3 lb Spinach
      1 ea Onion, med., chopped
    1/2 c  Scallions, chopped
      1 c  Butter
    1/2 c  Dill, chopped
    1/2 c  Parsley, chopped
           Salt & pepper to taste
    1/2 c  Evaporated milk
      5 ea Egg
    3/4 lb Phyllo pastry
           Melted butter as needed
    1/2 lb Feta cheese, crumbled
 
     Wash spinach in plenty of water and cut in sm. pcs.; place in
  bowl. Salt lightly; stir to spread salt evenly. Take spinach, a
  handful at a time, and squeeze out the excess water; place it in
  another bowl. Saute the onion in half the butter until it is a light,
  golden color; add the scallions and cook untill they wilt. Add
  spinach; stir until all vegs. take on a light color.  Stir in the
  dill, parsley, salt and pepper; cover the pot and cook until all the
  water thrown off by the spinach is absorbed. Remove from the heat;
  turn into a bowl, and immediately add the milk (to cool the spinach).
  Beat the eggs in another bowl and add the cheese to them; add to the
  cooled spinach; mix well.
  
     Line a pan with 8 sheets of phyllo dough, brushing each sheet with
  the melted butter before topping it with the next sheet. Do not trim
  the overhanging sections. Pour in the spinach mixture, spreading it
  evenly over the phyllo.  Fold the part of the phyllo that extends out
  of the pan back over the filling. Lay the remaining phyllo on top,
  again brushing each sheet with melted butter before adding the next.
  Now trim the overlap. Brush additional melted butter on top of the
  pie and score it into square or diamond-shaped serving pcs. Bake for
  30 to 45 min. in a preheated 300 F. oven; let it stand for 30 min.
  before serving.
  
     NOTE:  This can also be made without precooking the spinach. In
  that case, squeeze the spinach free of as much water as possible, mix
  it with the seasonings, and proceed as above, baking it for 1 hr.
 




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Recipe ID 57352 (Apr 03, 2005)

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