Spinach Pie, (Spanakopita)
Source of Recipe
from cooks.com via homefireshearth
Spinach Pie, (Spanakopita)
2 pounds fresh spinach (or 3 packages frozen chopped, drained)
5 scallions, chopped (green part and all)
3 large eggs
1/2 pound Feta cheese
6 ounces Ricotta cheese
1 teaspoon salt
ground black pepper to taste
1/2 Tablespoons ground nutmeg
1/2 pound butter, melted
1 package phyllo dough, found in grocery freezer section
Wash spinach; discard stems. Dry thoroughly as possible on
absorbent paper; cut in pieces. OR thoroughly squeeze thawed
Saute onion in butter until soft. Cool.
Add spinach, scallions, eggs, cheeses, salt, pepper, and nutmeg.
Mix well.
Place 6 or 7 layers of phyllo pastry sheets in an 11 x 14 x 2
inch pan. Brush each sheet well with melted butter.
Add spinach mixture.
Then place 7 or 8 layers of phyllo pastry sheets on filling,
again buttering each sheet with melted butter.
Cut (squares like) through the top layer.
Bake at 350 degrees F. for 1 hour until brown and crisp.
Cut after 5 minutes.
May freeze uncooked Spanakopita.
This may also be used as an appetizer.
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