SPANIKOPITA

Recipe Credit: archived ICA website

1 package phyllo pastry
butter
olive oil
2 lbs fresh spinach leaves (or frozen equivalent, thawed and drained.)
3 Tbs olive oil
2 onions, finely chopped
3 Tbs fresh dill, chopped
salt
pepper
3 eggs, slightly beaten
2 cups feta cheese, crumbled

Sauté onion in oil and add spinach, cooking until dry. Let cool and add remaining filling ingredients. Grease 9X13 inch baking pan with butter. Layer pan with phyllo layers, brushing each with olive oil (melted butter can be used for a richer pastry)(with some experimentation, you might find a spray bottle that sprays oil on, this would cut the time drastically). After 7 or so layers of pastry, spoon half the filling into the pan. Layer 3-4 more layers of pastry, the rest of the filling and the rest of the phyllo. Brush the top with oil and cut the casserole into the desired serving pieces carefully with a sharp knife. Bake in a 375ºF oven for 45 minutes, or until crisp and golden. Let the pie cool and serve.
KT

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You’re currently reading “SPANIKOPITA,” an entry on An ICAer's Guide To "Fine Dining"

Published:
03/03/2010 / 4:43 am
Category:
Lebanese Cuisine, Other TCK Cuisine
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