Spanokopita Or Greek Spinach Pie |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I came across this spanokopita recipe many years ago and I think this is one of the best I have ever made. Once you get the hang of using filo dough, you can make some pretty wonderful things. Ingredients:
preheat oven to 375 degrees f |
2 cups crumbled feta cheese |
5 eggs |
2 tbsp. flour |
1 cup chopped onion |
1 tsp basil |
salt, pepper |
2 cups (1 lb.) cottage or pot cheese |
1/2 tsp oregano |
2 lbs fresh spinach- or – 2 10 oz pkgs of chopped frozen spinach, thawed and squeezed dry. (use the frozen spinach. it makes life so much easier and there's no difference in taste.) |
clean, stem and chop the spinach. salt it lightly, and cook, adding no water, for five minutes. |
cook the onions in butter, salting lightly. when soft, combine with remaining ingredients and spinach. |
Directions:
1. To assemble:
2. Have on hand: a 1 lb package defrosted filo dough, and 1/2 lb melted butter.
3. Spread melted butter on a 9x13 baking pan.
4. Place a filo leaf in the pan; it will outsize the pan. Let the edges climb the sides and brush generously with butter. Keep layers of dough coming, one on top of another, brushing each with butter.
5. When you have a pile of 8 leaves, spread on half the filling. Continue with another stack of 8 or so leaves(don't skimp on the butter), then apply the remaining filling, spreading it to the edges.
6. Fold the excess filo down along the edges, making little tidy corners.
7. Pile as many more layers of filo and butter as your baking pan will accommodate.
8. Butter the top-most leaf.
9. Bake, uncovered, about 45 minutes - until golden brown.
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