Spanikopita- Greek Spinach Pie

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Spanikopita

Spanikopita is loved by everyone. Try as a delicious cold leftover the

next day. If you have never had this,take my word, it is to die for!When

using Phyllo,I cover it with a damp towel to keep it from drying out. I

also make these in triangle shapes for appetizers.

3 lbs. fresh spinach, or 4 (10 oz.) packages frozen spinach (thawed)

salt

2 Tbsp. olive oil

2 large onions, chopped

2 bunches scallions, finely chopped (including 4 " green tops)

1/2 cup fresh parsley, chopped

1/2 cup dill, chopped, or 3 Tbsp. dried dill

4 eggs or egg substitute

1/2 lb. feta cheese, crumbled

1/2 lb. ricotta or cottage cheese(I use tofu)

2 Tbsps. olive oil

2 Tbsps. butter, melted

16 sheets phyllo pastry (about 1/2 lb.)

If using fresh spinach, remove and discard coarse stems. Wash leaves

well.

Sprinkle lightly with salt; stir to spread salt evenly. Let stand 10

minutes; rinse off salt, and with your hands, squeeze out excess water.

Cut up spinach and place in a colander so that remaining moisture will

drip out. It is important that spinach be dry. (If using frozen spinach,

do not use salt but do squeeze leaves as dry as possible and place in a

colander to drain.)

In the meantime, heat 2 Tbsps. olive oil in a medium frying pan and saute

 

the onions and scallions until soft but not brown. Add spinach, parsley

and dill, and cook, stirring, until the spinach has wilted, about 2-3

minutes. Remove from heat, transfer to a bowl, and let cool.

Beat eggs or egg substitute lightly, add the cheeses and blend well.

Combine remaining olive oil with 2 Tbsps. melted butter. Grease a shallow

 

9 " x 13 " baking pan. Take 8 phyllo sheets from the package. Center 1

sheet

in the baking pan and brush lightly with the oil-butter mixture. Stack

the

other seven sheets one by one on top of the first, brushing each with the

 

mixture as you stack it. The sheets will extend up the sides of the pan.

Pour in the spinach mixture and spread evenly. Fold overhanging sides and

 

ends of phyllo over the filling to enclose it. Brush with oil-butter

mixture.

Top with 8 more phyllo sheets, brushing each with the oil-butter mixture

as you stack it in the pan. Tuck overhanging edges around the inside of

the baking pan to seal in the filling. Using the point of a sharp knife,

score the surface into 12 rectangles. Bake in a preheated 350 degree oven

 

until golden, about 45 minutes. Do not cut through scored lines until

ready to serve. Serve warm, cooled to room temperature or chilled.