Servings: 60
———————————-FILLING———————————-
2 tb Butter or oil
1 lb Frozen spinach; thawed
3 Green onions; sliced
3 tb Minced parsley
2 tb Chopped fresh dill
1/2 lb Feta cheese; crumbled
3 Eggs; lightly beaten
Salt & Pepper to taste
———————————–PASTRY———————————–
1 lb Commercial Filo pastry
1/2 lb Melted butter
In butter or oil, saute green onion until soft. Meanwhile, squeeze out
excess moisture from spinach and chop by hand or in food processor.
Combine green onion with spinach and remaining filling ingredients in
bowl. Mix well and set aside.
Lay out the Filo sheets, covering them with waxed paper and a damp towel.
Take out two sheets at a time and keep the rest covered. Brush melted
butter onto top sheet of each pair. Cut each double-sheet crosswise into
equal strips, about 2-1/2″ wide. Place 1 teaspoon of the filling 1″ from
the end (nearest you) of each strip. Fold the strips back over the filling
so the bottom edge meets the left edge, forming a right angle. Continue
folding back at right angles to make a triangular shape. Place on baking
sheets and keep covered until all are ready to bake. Bake in a 350 degree
oven for 20 to 25 minutes or until golden and crisp, turning once. NOTE-
Spanakopitas may be frozen before baking. When ready to bake, separate
while still frozen, spead on baking sheets, and bake as above, allowing an
extra 10 minutes baking time.
Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books,
New York.