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SPANAKOPITA/ spinach pie

List of Ingredients




1/4 cup margarine or melted butter
1 cup vegetable oil
2 pkg (each 1 lb) phyllo pastry, thawed
(20 sheets per pkg)
1/2 lb feta, crumbled

Cheese Filling
1 lb ricotta cheese
2 eggs
2 tbsp milk
pinch salt

Spinach Filling
2 pkg (each 10 oz) fresh spinach
1 egg
1/2 cup ricotta cheese
pinch salt

Recipe






Cheese Filling: In bowl, combine ricotta, eggs, milk
and salt; mix well.

Spinach Filling: Trim and rinse spinach. In saucepan,
steam spinach with just the water clinging to leaves
until wilted. Drain and squeeze well to remove liquid.
In bowl, combine steamed spinach, egg, cheese and
salt.

In small bowl, stir together margarine and oil; brush
some of the mixture lightly over large rimmed baking
sheet. Place 1 sheet phyllo on pan (keeping remaining
phyllo covered with damp tea towel to prevent drying
out as you work). Brush generously with margarine.
Repeat layering and brushing until half of phyllo (1
pkg) is used. Spread cheese filling over one half and
spinach filling over other half. Layer with remaining
phyllo sheets one at a time, brushing each with
margarine mixture.

Crumble feta over top. Cut into squares and then into
triangles. Bake in 300°F oven for about 45 minutes or
until golden.

These can be cut into small triangles for an afternoon
tea but make sure you cut them before baking. Then
after they have been allowed to cool a bit, watch them
vanish before your very eyes!