Greek Spinach & Feta Pie (Spanakopita)
Ingredients
Filling Spinach and Feta
Three 10 oz. frozen spinach packages, well drained and thawed
Finely chop 1 cup flat-leaf Parsley stems removed.
1 large onion, finely sliced
2 minced garlic cloves
Olive oil 2 tablespoons
4 eggs
7 oz. of quality feta, crumbled
Two teaspoons of dried dill weed
Freshly-ground black pepper
Pastry
1 16 oz package Fillo Dough {pasty sheets}, thawed
1 cup extra virgin Olive Oil, more if necessary
Directions
Heat the oven up to 325 degrees F.
Be sure to drain the spinach well and squeeze any liquid out by hand before you start mixing the filling.
Filling preparation: Place the spinach in a bowl and add the other ingredients. Stir everything together until it is all well blended.
The phyllo (fillo), sheets should be unrolled and placed between two kitchen towels that have been lightly steamed.
Prepare a 9½” X 13″ baking dish by brushing the bottom and sides of the dish with olive oil.
To assemble spanakopita, line the baking dish with 2 sheets of phyllo. Cover the sides and bottom of the dish.
Brush with olive oil. Brush with olive oil.
