*  Exported from  MasterCook  *
 
                               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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