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
