Spanakopita

[Guest guest]

this is the version we use..only no eggs ,bread and we add leeks and

we put everything chopped and washed togther salt then squeeze..NO

SAUTING ...YOU MUST make sure you squeeze as dry as possible do it

once then store till next day and do again..if not dry enough filo

will be soggy..for vegan version minus the cheese and butter..you

would have to check if filo is made with dairy..dont think so but

wouldnt want to lead you astray...

HTH

warm regards

niccii

 

 

@@@@@Spanakopita

 

main dish

 

1/3 cup olive oil or butter

1 small bunch scallions; chopped

3 lb spinach; washed & drained

1 small bunch parsley; chopped

1 small bunch fresh dill; chopped

1 salt & freshly ground pepper

1/2 lb feta cheese, crumbled

4 eggs; lightly beaten

12 commercial filo sheets

6 tablespoon butter; melted

1 bread crumbs, if necessary

 

Heat the 1/3 cup oil in a large pan and saute the scallions until

soft.

Meanwhile, pan the spinach (cook it without adding water, then drain

it

thoroughly) or salt and rinse it (the latter method is used

extensively

in Greece, but it not advisable). Squeeze out excess liquid. Add the

spinach to scallions and stir in the parsley, dill, and a very little

salt

and pepper. Cook gently for 10 minutes, then cool. (This much can be

done in advance and stored in the refrigerator). Using a wooden

spoon,

stir in the feta and eggs.

 

Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets,

brushing each with melted butter. Pour in the spinach filling, then

cover

with the remaining filo sheets (buttering each as before). Tuck the

top

filo over the bottom and flute the edges. Score the top 3 filo sheets

into square or diamond shapes. Bake in a moderate oven (350 F) for 40

minutes, or until crisp and a golden chestnut color. Remove from

oven and

let stand for 15 minutes before cutting. Serve warm.

 

Note: Some of the favorite variations: Use some nutmeg, or substitute

mint

for the dill; use grated cheese instead of feta (be discreet with the

salt

if the cheese is salty); add a small handful of raw long-grain white

rice

to the filling. You will surely invent your own flavor combinations

which

is why spanakopita is so great.

 

" The Food of Greece " by Vilma Liacouras Chantiles. Avenel

Books,

New York.

 

Typed for you by Karen Mintzias

 

Yield: 12 servings