Spanakopitta (spinach pie)

Ingredients

Quantity		Ingredient
1	pounds	Fresh Spinach
2	tablespoons	Olive Oil
12		Green Onions; Chopped; (Include Green Tops)
1	pounds	Feta Cheese
2	tablespoons	Fresh Flat-Leaf Parsley; Chopped
2	tablespoons	Fennel or Dill; Chopped
		Freshly Ground Pepper to Taste
1	pinch	Freshly Grated Nutmeg; (Optional)
12		Filo Sheets; (up to 14)

Directions

The hills are alive . . . Not with the sound of music, but with fabulous wild herbs and fresh greens during Springtime in Greece. The abundance of spring is gathered in bundles and prepared in many different varieties of both meat and cheese pies.

Prepare and serve this delicious spinach pie for your Easter gathering this year and let your guests know that the Baklava is coming soon. Everyone will want to go Greek!

Rinse and stem the spinach, chop into small pieces or tear into shreds.

Rinse again and drain well to thoroughly dry.

In a large saute pan over medium heat, warm the olive oil. Add the spinach and chopped green onions and saute until the spinach wilts and cooks down, approximately 5-minutes. Transfer to a sieve and drain well, chop coarsely again and set aside.

In a medium mixing bowl mash the Feta cheese with a fork. Add the parsley, dill or fennel and the spinach mixture to the Feta cheese and thoroughly combine all ingredients. Brush an ovenproof 9” x 13” baking pan with olive oil. Lay 6 Filo sheets in the pan, lightly brushing each with oil before adding the next layer. Spoon the spinach mixture over the top of the Filo and spread evenly. Lay 6 to 8 more Filo sheets on top, brushing each one with oil before adding the next layer. Cover and chill for about 30 minutes to set.

Pre-heat oven to 350-F degrees. Bake until golden, about 30-minutes. Let cool for 5 to10-minutes to set, then cut squares and serve at once.

Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Apr 02, 1998

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