Spanakopita, the Greek spinach pie, can be cut into small diamonds or squares and served as an appetizer
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 tbsp olive oil||4 large eggs|
|1 onion, peeled and chopped||8 oz (225 g) feta cheese, finely crumbled|
|8 scallions, white and green parts, chopped||freshly ground black pepper|
|2 lb (900 g) spinach, rinsed and shredded, but nor dried||10 tbsp butter, melted|
|3 tbsp chopped dill||14 sheets thawed frozen filo dough|
|3 tbsp chopped parsley|
Heat the olive oil in a large saucepan over medium heat. Add the onion and scallions and cook, stirring occasionally, about 5 minutes, until softened.
Stir in the spinach, and cover. Cook, stirring occasionally, about 8 minutes, or until wilted. Stir in the dill and parsley, and increase the heat to medium-high. Cook, uncovered, stirring frequently, for about 15 minutes, until the liquid evaporates and the mixture starts to stick to the bottom of the saucepan. Transfer to a colander lined with paper towels, and let cool.
Beat the eggs in a large bowl. Add the spinach and feta cheese and season with plenty of pepper.
Preheat the oven to 325°F (170°C). Generously brush the pan with some melted butter. Line the pan with a sheet of filo dough, carefully pressing it into the sides and corners of the pan. Repeat with 6 more filo sheets.
Spread the spinach mixture into the pan. Repeat layering and buttering the remaining 7 filo sheets. Using kitchen scissors, trim away excess dough, and tuck the filo edges into the pan. Brush the top with any remaining butter. Bake for 1 hour, or until the pastry is crisp and golden brown all over.
Cut into squares and serve hot or warm.
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