Spanakopita (Greek Spinach Pie)
 

Spanakopita (Greek Spinach Pie)

The Gourmet Connection

Cost: $$ ; Preparation Time: 30 minutes
Difficulty Level: 4 ; Servings: 8

2 lbs spinach, washed & chopped
1/4 cup scallions, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions, chopped
1 pound feta cheese, crumbled
1/2 cup Parmesan cheese, grated
2 eggs, beaten
1/2 cup butter, melted
14 filo dough sheets

Shred spinach and mix with scallions, parsley, dill, and salt. Let stand
10 minutes. Squeeze out moisture by the handful. Heat olive oil in a large
skillet and saute onions until transparent, about 5 minutes. Stir in
spinach and cheeses. Remove from heat and cool, stirring occasionally, to
room temperature. Beat eggs in with a wooden spoon. Brush bottom and sides
of a 13x9x2-inch baking dish with melted butter. Line the dish with a
sheet of filo, pressing the edges of pastry firmly into the corners, and
against the sides of the dish. Brush surface of filo with melted butter,
spreading it all the way to the outside edges and lay another sheet of
filo on top. Repeat until you have used 7 layers of filo in all. Spread
spinach mixture evenly over last layer of filo and smooth it into the
corners. Place another sheet of filo on top, brush with butter and repeat,
layering with remaining filo. Turn edges over to form a crust. Brush the
top with the remaining butter. Bake at 300 degrees for 1 hour or until the
pastry is crisp and delicately browned. Cut into squares and serve hot.


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