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home > recipes > pies > spanakopita 2
from NY, USA Greek Spinach Pie ( Spanakopita ) 16 to 20 phyllo pastry leaves ( 1 box ) 3 lbs. frozen chopped leaf spinach 1 stick melted butter/margarine or equivalent of olive oil 1 lb. feta cheese 1 small bunch of fresh dill chopped 1 small bunch of fresh parsley 1 bunch of green onions few cloves of garlic crushed 1 large onion olive oil to sauté 6 large eggs, salt, fresh grated black pepper, nutmeg Cook spinach to package directions, cool and squeeze out all excess water and rechop by hand or food processor. Sauté the onion and garlic in some olive oil. Chop the green onions, parsley and dill. Combine the spinach, sautéed mixture, green onions, parsley and dill. Blend in crumbled feta cheese. Season to desired taste. Fork beat eggs and add to the spinach mixture. Set aside. Butter a 9 x 13 baking pan. Layer 8 to 10 leaves of phyllo, butter each individual sheet. Add spinach mixture. Top with another 8 to 10 more phyllo leaves, again layering and buttering each individual sheet. With a scissors cut off and trim any overlapping phyllo pastry.( or you could tuck in or overlap excess over the top ) . Cover pan with a damp tea towel and plastic wrap. Chill 30 minutes before baking. This can also be prepared and covered several hours before baking. Bake in a 350F oven about one hour or until puffed and golden. Cool 15 to 20 minutes before cutting. Serves 8 to 10. Note: Leftovers reheat well. I like to serve with rice pilaf. Also: when working with phyllo pastry read package instructions because this pastry dries out and crumbles quickly if not kept covered.

Spanakopita 2


average rating = 5 stars(5.00004 comments available)
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(posted September 27, 2001)

from NY, USA

Greek
Spinach Pie ( Spanakopita )

16 to 20
phyllo pastry leaves ( 1 box )
3 lbs. frozen chopped leaf
spinach
1 stick melted
butter/margarine or equivalent of olive oil
1 lb.
feta
cheese
1 small bunch of fresh
dill chopped
1 small bunch of fresh
parsley
1 bunch of
green onions
few cloves of
garlic crushed
1 large
onion
olive oil to sauté
6 large
eggs,
salt, fresh grated black pepper, nutmeg

Cook
spinach to package directions, cool and squeeze out all excess water and rechop by hand or food processor. Sauté the onion and garlic in some
olive oil. Chop the green onions, parsley and dill. Combine the spinach, sautéed mixture, green onions, parsley and dill. Blend in crumbled feta cheese. Season to desired taste. Fork beat eggs and add to the spinach mixture. Set aside. Butter a 9 x 13 baking pan. Layer 8 to 10 leaves of phyllo, butter each individual sheet. Add spinach mixture. Top with another 8 to 10 more phyllo leaves, again layering and buttering each individual sheet. With a scissors cut off and trim any overlapping phyllo pastry.( or you could tuck in or overlap excess over the top ) . Cover pan with a damp tea towel and plastic wrap. Chill 30 minutes before baking. This can also be prepared and covered several hours before baking. Bake in a 350F oven about one hour or until puffed and golden. Cool 15 to 20 minutes before cutting. Serves 8 to 10.

Note: Leftovers reheat well. I like to serve with
rice pilaf.

Also: when working with
phyllo pastry read package instructions because this pastry dries out and crumbles quickly if not kept covered.


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+4 comments


from Napa, CA, United States wrote:4  0

This was just terrific -- can substitute fresh spinach for the canned or shallots for the onion for a slightly different twist. Outstanding!
5 starsJuly 9, 2005


from Tarpon Springs, Fl, United States wrote:5  0

I live in a well known Greek town with famous Greek Restaurants and this recipe out did theirs!
5 starsOctober 30, 2004


from Lakeville, Mn., United States wrote:4  1

This recipe was alot of fun to make and it was a huge hit at our family gathering. Thanks.
5 starsJune 13, 2002


from Watertown, N.Y., United States wrote:4  0

filling was great!!! just what i needed, cut into app. version
5 starsNovember 17, 2001


 
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