SPANAKOPITA(MV) USENET Cookbook SPANAKOPITA(MV)
SPANAKOPITA - Greek spinach and cheese pie
This recipe is from the Vegetarian Epicure by Anna
It takes lots of time to make, but is well worth
INGREDIENTS (serves 8)
2 lbs fresh spinach
1 lb filo dough
1/2 lb feta cheese
1 onion, diced
(1) Dice the onion and sauté it until
(2) While the onion is cooking, wash the
it in a bowl and rub lots of salt into
the spinach/salt sit for 15 minutes.
meant to reduce the volume of spinach.
native to this is to barely steam the
(3) Beat the eggs. Crumble the feta cheese
and add to
the eggs. Note that feta cheese is fairly
You can replace half or all of it with
(4) Rinse all the salt out of the spinach.
Add it and
the onions to the eggs/cheese and mix.
some spices. The original recipes calls
pepper, and oregano. I use basil.
(5) Melt some butter (at least 2 oz.)
(6) Butter the bottom of a 9 inch baking
the filo down one layer at a time, brushing
on each layer. Turn each successive
layer a lit-
tle so they are not all piled directly
on top of
each other. The filo will hang over
the sides of
the dish. Continue until you have 3-5
(7) Pour the filling into the filo.
(8) Fold the filo that hangs over the side
filling. Place the last pieces of filo
buttering each as you go. Trim off the
hangs over the edge of the dish. These
pieces serve to cover the filling.
(9) Make two or three slits with a knife
in the top
layers of filo that go all the way down
(10) Bake at 375 deg. F for 50 minutes.
You can vary the filling to suit your tastes.
of adding mushrooms.
My husband complains about how thick and hard to
bottom of the spanakopita is. His suggestions
which I've tried) include using more butter, and
laters of filo and filling.
Difficulty: moderate. Time: 45 minutes preparation,
cooking. Precision: no need to measure.
Excelan, Inc., San Jose, CA
From: kyrimis@Princeton.EDU (Kriton Kyrimis)
Subject: RECIPE: Spanakopita
Date: 15 Jul 88 05:31:53 GMT
Organization: Princeton University, Princeton,
New Jersey, USA
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