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                              SPANAKOPITA 2

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Greek                            Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   1       kg           Spinach
   1       md           Onion -- chopped
     1/2   c            Olive oil
   1       c            Chopped spring onions
     1/2   c            Chopped parsley
   2       ts           Chopped dill or fennel
     1/4   ts           Ground nutmeg
     1/2   c            Mizithra or cottage cheese
   1       c            Well-crumbled feta cheese
     1/4   c            Finely grated kefalotiri *
   4                    Eggs -- lightly beaten
                        Salt
                        Freshly ground black pepper
  10                    Fillo pastry sheets
                        Butter -- melted

  *Note: if Kefalotyri cheese is unavailable, Parmesan
  may be substituted.
  
  Serves: 8 as a first course, 4 as a light meal Oven
  temperature: 180 C (350 F) Cooking time: 1 hour
  
  Wash spinach well and cut off any coarse stems. Chop
  coarsely and put into a pan.  Cover and place over
  heat for 7-8 minutes shaking pan now and then or
  turning spinach so that juices can run out freely.
  Drain well in colander, pressing occasionally with a
  spoon.
  
  Gently fry onion in oil for 10 minutes, add spring
  onion and fry for further 5 minutes.
  
  Place drained spinach with onion-oil mixture in a
  large mixing bowl.  Add herbs, nutmeg, cheeses and
  eggs and stir to combine.  Check saltiness of mixture,
  then add salt and pepper to taste.
  
  Brush a 25 x 30 cm (10 x 12 inch) baking dish with
  butter and line with a sheet of fillo pastry.  Top
  with another 4 sheets, brushing each with butter.
  Spread filling in pastry-lined dish and top with
  remaining fillo, brushing each sheet again with
  butter.  Trim edges if necessary and tuck pastry in on
  all sides.  Brush top lightly with butter and score
  top layer of pastry lightly into squares using a sharp
  knife or razor blade. Sprinkle a little cold water on
  top to prevent pastry curling up.
  
  Bake in a moderate oven for 45 minutes until puffed
  and golden brown. Remove from oven and leave for 5
  minutes before cutting into portions for serving.
  
  Source: "The Complete Middle East Cookbook" by Tess
  Mallos. ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
 


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