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Print this Recipe    Spanakopitta

3 pounds spinach
1 onion, chopped
1/2 cup scallions, chopped
1 cup butter
1/2 cup dill, chopped
1/2 cup parsley, chopped
1/2 cup evaporated milk
5 eggs
3/4 pound phyllo pastry
melted butter as needed
1/2 pound feta cheese, crumbled

Wash spinach in plenty of water and cut in small pieces; place in
bowl. Salt lightly; stir to spread salt evenly. Take spinach, a
handful at a time, and squeeze out the excess water; place it in
another bowl. Saute the onion in half the butter until it is a
light, golden color; add the scallions and cook until they wilt.
Add spinach; stir until all vegs. take on a light color. Stir in
the dill, parsley, salt and pepper; cover the pot and cook until
all the water thrown off by the spinach is absorbed. Remove from
the heat; turn into a bowl, and immediately add the milk (to cool
the spinach). Beat the eggs in another bowl and add the cheese to
them; add to the cooled spinach; mix well.

Line a pan with 8 sheets of phyllo dough, brushing each sheet with
the melted butter before topping it with the next sheet. Do not
trim the overhanging sections. Pour in the spinach mixture, spreading
it evenly over the phyllo. Fold the part of the phyllo that extends
out of the pan back over the filling. Lay the remaining phyllo on
top, again brushing each sheet with melted butter before adding
the next. Now trim the overlap. Brush additional melted butter on
top of the pie and score it into square or diamond-shaped serving
pcs. Bake for 30 to 45 min. in a preheated 300 F. oven; let it
stand for 30 min. before serving.

This can also be made without precooking the spinach. In that case,
squeeze the spinach free of as much water as possible, mix it with
the seasonings, and proceed as above, baking it for 1 hr.


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