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LOCATION: Recipes >> Appetizers >> Spanakopita (Greek Spinach Pie)

Print this Recipe    Spanakopita (Greek Spinach Pie)

2 lbs spinach, washed and chopped
1/4 cup scallions, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions, chopped
1 pound feta cheese, crumbled
1/2 cup Parmesan cheese, grated
2 eggs, beaten
1/2 cup butter, melted
14 filo dough sheets

Shred spinach and mix with scallions, parsley, dill, and salt. Let
stand 10 minutes. Squeeze out moisture by the handful.

Heat olive oil in a large skillet and saute onions until transparent,
about 5 minutes. Stir in spinach and cheeses. Remove from heat and
cool, stirring occasionally, to room temperature. Beat eggs in with
a wooden spoon. Brush bottom and sides of a 13x9x2-inch baking
dish with melted butter. Line the dish with a sheet of filo, pressing
the edges of pastry firmly into the corners, and against the sides
of the dish. Brush surface of filo with melted butter, spreading
it all the way to the outside edges and lay another sheet of filo
on top. Repeat until you have used 7 layers of filo in all. Spread
spinach mixture evenly over last layer of filo and smooth it into
the corners. Place another sheet of filo on top, brush with butter
and repeat, layering with remaining filo. Turn edges over to form
a crust. Brush the top with the remaining butter. Bake at 300
degrees for 1 hour or until the pastry is crisp and delicately
browned. Cut into squares and serve hot.


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