Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Olive oil or butter
1 sm Bunch scallions -- chopped
3 lb Spinach -- washed & drained
1 sm Bunch parsley -- chopped
1 sm Bunch fresh dill -- chopped
Salt & freshly ground pepper
1/2 lb Feta cheese, crumbled
4 Eggs -- lightly beaten
12 Commercial filo sheets
6 tb Butter -- melted
Bread crumbs, if necessary
Heat the 1/3 cup oil in a large pan and saute the
scallions until soft. Meanwhile, pan the spinach (cook
it without adding water, then drain it thoroughly) or
salt and rinse it (the latter method is used
extensively in Greece, but it not advisable). Squeeze
out excess liquid. Add the spinach to scallions and
stir in the parsley, dill, and a very little salt and
pepper. Cook gently for 10 minutes, then cool. (This
much can be done in advance and stored in the
refrigerator). Using a wooden spoon, stir in the feta
and eggs.
Butter a 9 x 12 x 3-inch baking pan and in it spread 6
filo sheets, brushing each with melted butter. Pour
in the spinach filling, then cover with the remaining
filo sheets (buttering each as before). Tuck the top
filo over the bottom and flute the edges. Score the
top 3 filo sheets into square or diamond shapes. Bake
in a moderate oven (350 F) for 40 minutes, or until
crisp and a golden chestnut color. Remove from oven
and let stand for 15 minutes before cutting. Serve
warm.
Note: Some of the favorite variations: Use some
nutmeg, or substitute mint for the dill; use grated
cheese instead of feta (be discreet with the salt if
the cheese is salty); add a small handful of raw
long-grain white rice to the filling. You will surely
invent your own flavor combinations which is why
spanakopita is so great.
From: "The Food of Greece" by Vilma Liacouras
Chantiles. Avenel Books, New York.
