Azehntel.148
net.cooks
utcsrgv!utzoo!decvax!ucbvax!menlo70!sytek!zehntel!berry
Sat Feb  6 18:37:35 1982
Non-meat recipes
Personally, I am very fond of meat.  (end of flame)  But I "swing both 
ways", so to speak.  Here is one of my favorite vegetarian main dishes:

SPANAKOPITA

Ingredients:
	2 lb. FRESH spinach
	1 lb. filo (thin pastry, sometimes called strudel leaves.  Available
		in specialty markets or sometimes in the freezer section of
		a supermarket)
	7 eggs
	1/2 lb feta cheese
	1 onion
	olive oil
	salt, pepper, oregano
	butter (margarine won't work as well)

Prepare the filling:  Wash all of the spinach well  and  put  the
leaves  into  a  large bowl.  Sprinkle them heavily with salt and
then rub it into the leaves with your hands as you tear them into
small  pieces.   After a few minutes of this, the spinach will be
reduced to a quarter of its former  bulk.   Rinse  the  salt  off
thoroughly and drain.

Beat the eggs, crumble the feta cheese, and  mix  together.   Add
to the spinach.  Chop the onion, saute it in some olive oil until
it begins to brown, and add that to the spinach   also.    Season
the  mixture  with lots of fresh-ground black pepper and a little
oregano.

Now choose a large, oblong casserole or baking dish (about 9-inch
X  13-inch should do it) and butter it.  Melt about 3 to 4 table-
spoons of butter in a little pot and stack the  filo  on  a  flat
surface.    Brush   the  top  sheet with melted butter and fit it
into the baking pan, with the edges hanging over the sides.   The
pastry   sheets are very large and should extend quite a bit over
the edges, even after being fitted against  the  sides   of   the
pan.   Continue  in  this fashion brushing each sheet with butter
and fitting it into the pan on top  of  the  others.   Turn  each
sheet slightly  so  that the corners fan out around the pan rath-
er than being stacked on top of each other.  Do  this  until  you
have  only two or three pastry sheets left.

Now pour the filling in and then fold over the ends of the pastry
sheets  to  cover  it,  brushing  with a little more butter.  You
should have sort of a  strange-looking,  wrinkled  crust  on  top
when  you  finish.  Butter the remaining sheets and place them on
top of the whole thing, folding them down to the size of the pan.
WIth  a  sharp knife cut through the top layers to the filling in
about three places.  Brush the top with butter and  bake  at  375
degrees  for   50  minutes.  Cut into squares and serve very hot.
Serves 8 generously.

[From "The Vegetarian Epicure", by Anna  Thomas,  Vintage  Books,
1972]

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