VF - Spanokopita

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* Exported from MasterCook *

 

Spanikopita

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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10 sheets filo pastry

olive oil -- for brushing

1 pound plus 2 ounces frozen spinach or trimmed

fresh spinach -- cooked, drained, and cooled

1 bunch scallions -- trimmed and chopped

2 tablespoons chopped fresh dill

salt and freshly ground black pepper

 

Preheat the oven to 400F.

 

Brush a deep pie dish (tart pan) generously with olive oil, then place a sheet

of filo pastry in it, allowing the edges to hang over the sides of the dish.

Brush with olive oil, then place another sheet of filo pastrt on top at right

angles to the first sheet. Continue in this way, using 5 sheets of filo pastry.

(Keep the rest covered with a damp cloth so that it doesn't dry out.)

 

Mix together the spinach, scallions, and dill and season to taste with salt and

pepper. Spoon this mixture on top of the pastry.

 

Cover with the rest of the pastry, laying the sheets in different directions and

brushing each sheet with olive oil as before, and finish by brushing with olive

oil. Neaten the sides, then prick and decorate the top with crumpled scraps of

pastry, brushed with oil.

 

Bake in the preheated oven for 30-40 minutes, or until golden.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 1 Calories; trace Fat (3.2% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1mg Sodium. Exchanges: 0 Vegetable.

 

NOTES : Serves 4 to 6

This vegan version of the Greek classic is very good served with a tomato,

onion, cucumber, and black olive salad. I find a shallow round tin - like a

flan tin (tart pan) - is best for this because it gives the neatest sliced\s.

Nutr. Assoc. : 0 0 0 0 0 0