Need good spanakopita recipe
Paul M. Cook wrote:
>
> I seldom use a formal recipe.
>
> I use spinach (2 pounds no stems cooked till wilted in EEVO then chopped,
> eggs (usually 3 or 4), feta (whole 8oz package), chopped dill to taste,
> parsley to taste and chopped scallions plus some lemon juice, salt and
> pepper. Parmesan makes for a great addition.
>
> Lay down 4-5 full layers of dough in a rectangular glass baking dish and
> fold the edges over the sides. Add the spinach mixture then fold the dough
> over the mixture. Now lay down 4 or 5 more layers of dough trimmed to fit
> the pan. Then using a very sharp knife, cut it into six big squares. Then
> bake.
>
> Makes a fabulous dish.
>
No butter on the dough?
gloria p
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