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Categories:Viewed: 104 - Published at: 4 years ago
Ingredients
- 2 tablespoons butter or oil
- 1 pound spinach, frozen thawed
- 3 green scallions, spring or green onions sliced
- 3 tablespoons parsley leaves fresh, minced
- 2 tablespoons dill weed chopped fresh
- 1/2 pounds feta cheese crumbled
- 3 large eggs lightly beaten
- 1 x salt and black pepper to taste
- 1 pound phyllo (filo) pastry sheets
- 1/2 pounds butter melted
Method
- In butter or oil, saute green onion until soft.
- Meanwhile, squeeze out excess moisture from spinach and chop by hand or in food processor.
- Combine green onion with spinach and remaining filling ingredients in bowl.
- Mix well and set aside.
- Lay out the phyllo sheets, covering them with waxed paper and a damp towel.
- Take out two sheets at a time and keep the rest covered.
- Brush melted butter onto top sheet of each pair.
- Cut each double-sheet crosswise into equal strips, about 2 1/2 inches wide.
- Place 1 teaspoon of the filling 1" from the end (nearest you) of each strip.
- Fold the strips back over the filling so the bottom edge meets the left edge, forming a right angle.
- Continue folding back at right angles to make a triangular shape.
- Place on baking sheets and keep covered until all are ready to bake.
- Bake in a 350F (180C) oven for 20 to 25 minutes or until golden and crisp, turning once.
- NOTE- Spanakopitas may be frozen before baking.
- When ready to bake, separate while still frozen, spead on baking sheets, and bake as above, allowing an extra 10 minutes baking time.
- Source: The Food of Greece by Vilma Liacouras Chantiles.
- Avenel Books, New York.
