2 lb Fresh spinach -or-
2 pk Frozen chopped spinach,
-thawed
1 Onion, finely chopped
1/4 c Olive oil
1 lb Feta cheese
4 Eggs, slightly beaten
1/2 ts Dill
1/2 lb Phyllo pastry sheets
1/2 c Butter (melted)
Here’s my favorite “spanacopete” (Greek spinach pie — sorry if I mutilated
the spelling on that one!). The trick to this one is using the fresh
spinach — BIG different. And a cookie request from me. I had these yummy
cookies last Christmas. They were basically a chocolate dough wrapped and
baked around a chocolate kiss. Kinda tasted like a truffle — yummy! Ring a
bell with anyone?
If using fresh spinach, wash well and chop fine. Saute onion in oil for 5
minutes. Add spinach and simmer to remove excess moisture. Crumble cheese
and mix in eggs and dill. Combine with spinach mixture until well blended.
Line an 11/14/2 inch pan with 10 buttered sheets of phyllo. Pour in
spinach-cheese mixture. Top with 8 buttered sheeted of phyllo. Bake at 350
degrees for about 45 minutes or until golden. Yield: 16 squares
Yields
1 Servings