Spanakopeta (spinach and feta cheese pie)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Scallions, chopped | |
| ½ | cup | Olive oil |
| 2 | packs | (10 ozs ea) frozen chopped spinach, completely defrosted OR -- |
| 1 | pounds | Fresh spinach (leaves only), chopped |
| ¼ | teaspoon | Pepper |
| 1½ | ounce | Fresh dill, chopped |
| 1 | pounds | Feta cheese, crumbled |
| ¼ | cup | Olive oil, slightly warmed to facilitate spreading with a pastry brush |
| 1 | pack | (1 lb) fillo sheets |
Directions
The Jewish community in Greece has incorporated the great national spinach and cheese pie into their kitchens although it does not have Sephardic origins. No one should be intimidated by the use of the thin and fragile fillo sheets since a little experience will resolve all problems.
1. Saute the scallions in the ½ cup of oil in a skillet over moderately low heat until wilted, about 2 minutes. Firmly press the liquid from the defrosted frozen spinach. Add the spinach and pepper to the skillet and saute for 5 minutes, mixing everything thoroughly.
Add the dill and stir for 5 minutes more to evaporate the moisture.
Mix and toss the contents. Remove the skillet from the heat, turn out into a mixing bowl, and cool. Stir in the feta cheese and set aside.
(At this stage the mixture may be refrigerated for several hours until ready to use.
2. Oil a heatproof glass or metal baking pan, 13x9x2-inches, on the bottom and sides with the warmed oil using a pastry brush. Open the package of fillo and spread it out flat. Cover the sheets with a slightly damp, not wet, cloth kitchen towel since fillo dries out quickly and must be protected. Fit 1 fillo sheet into the pan; cut off the excess at one end. Save the pieces. Oil the sheet lightly.
Put down 10 sheets this way, dabbing each sheet with oil and touching the corners and center with the brush.
3. Use the cut pieces of fillo as the eighth sheet, if you wish, fitting them as best as you can. The tenth sheet should be whole.
Cover this with the filling. Cover the filling with 10 more lightly oiled sheets. Oil the top sheet completely.
4. With a sharp knife, cut the top fillo sheet just through in a 2 inch-size diamond shape diagonally across the pan. Do not cut deeply.
Bake in a preheated 350 degrees F oven for 40 to 45 minutes, or until the top is uniformly light brown.
Serve warm or at room temperature as an appetizer or as an accompaniment to the main course. Serves 8 to 10.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.
From: D. Pileggi
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