Spanacopete (greek spinach pie)

Ingredients

Quantity		Ingredient
2	pounds	Fresh spinach -or-
2	packs	Frozen chopped spinach, thawed
1		Onion, finely chopped
¼	cup	Olive oil
1	pounds	Feta cheese
4		Eggs, slightly beaten
½	teaspoon	Dill
½	pounds	Phyllo pastry sheets
½	cup	Butter (melted)

Directions

Here's my favorite "spanacopete" (Greek spinach pie -- sorry if I mutilated the spelling on that one!). The trick to this one is using the fresh spinach -- BIG different. And a cookie request from me. I had these yummy cookies last Christmas. They were basically a chocolate dough wrapped and baked around a chocolate kiss. Kinda tasted like a truffle -- yummy! Ring a bell with anyone?

If using fresh spinach, wash well and chop fine. Saute onion in oil for 5 minutes. Add spinach and simmer to remove excess moisture. Crumble cheese and mix in eggs and dill. Combine with spinach mixture until well blended.

Line an 11/14/2 inch pan with 10 buttered sheets of phyllo. Pour in spinach-cheese mixture. Top with 8 buttered sheeted of phyllo. Bake at 350 degrees for about 45 minutes or until golden. Yield: 16 squares Posted to Kitmailbox Digest by Kivirist@... on Mar 26, 1997

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