---------- Recipe via Meal-Master (tm) v8.02

     Title: SPANAKOPITA (MALLOS)
Categories: 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.

                 Source: "The Complete Middle East
 Cookbook" by Tess Mallos.
                 ISBN: 1 86302 069 1

 Typed for you by Karen Mintzias

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