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Name: Spanakopita
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Cuisine: not set
Ingredients: 1 kg (about 2 pounds) Spinach, fresh; 1 md Onion chopped; 1/2 c olive oil; 1 c spring onions Chopped; 1/2 c Chopped parsley; 2 ts dill or fennel, chopped; 1/4 ts Ground nutmeg; 1/2 c Mizithra cheese or cottage cheese; 1 c feta cheese Well-crumbled; 1/4 c kefalotiri *Finely grated; 4 Eggs lightly beaten; Salt; Black Pepper freshly ground; 10 sheets Filo pastry; Butter melted

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INGREDIENTS

1 kg (about 2 pounds) Spinach, fresh
1 md Onion ; chopped
1/2 c olive oil
1 c spring onions ; Chopped
1/2 c Chopped parsley
2 ts dill ; or fennel, chopped
1/4 ts Ground nutmeg
1/2 c Mizithra cheese ; or cottage cheese
1 c feta cheese ; Well-crumbled
1/4 c kefalotiri ; *Finely grated
4 Eggs ; lightly beaten
Salt
Black Pepper ; freshly ground
10 sheets Filo pastry
Butter ; melted

INSTRUCTIONS

*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 filo pastry. Top with another 4 sheets, brushing each with butter. Spread filling in pastry-lined dish and top with remaining filo, 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

NOTES

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Spanakopita

1 kg (about 2 pounds) Spinach, fresh
1 md Onion chopped
1/2 c olive oil
1 c spring onions Chopped
1/2 c Chopped parsley
2 ts dill or fennel, chopped
1/4 ts Ground nutmeg
1/2 c Mizithra cheese or cottage cheese
1 c feta cheese Well-crumbled
1/4 c kefalotiri *Finely grated
4 Eggs lightly beaten
 Salt
 Black Pepper freshly ground
10 sheets Filo pastry
 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

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 filo pastry. Top with another 4 sheets, brushing each with butter. Spread filling in pastry-lined dish and top with remaining filo, 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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Nutrition

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Serving Size: 1 Serving (269g)
Recipe Makes: 8 Servings

Calories: 221
Calories from Fat: 104 (47%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 0.7g
Cholesterol 26.2mg		8 %
Sodium 548.6mg		19 %
Potassium 215mg		6 %
Total Carbohydrate 18.9g		6 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 15g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 221

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REVIEWS

hillfamily1

I could not find phyllo dough Anywhere! so I bought a pre-made pie crust. Not exactly as the recipe intended, but it was still very good! Oddly enough, 2 weeks later I found it, in the exact same place I was looking. Oh well.

Crystil

Fanastic Recipe! My 5 year old took one mouthful and said "this one is a keeper" (we rate all the new recipes as keepers or not)...Hubby suggested to add a meat to it, maybe ham or chicken. Takes a little while to make but SO worth it!!!

13y

Relentless1982

I loved the flavors. Pretty simple recipe to follow too.

14y

Talofa

This recipe is a favourite of our family and has been since the early 80's , when I purchased my first Greek cook book by Tess Mallos. I have made it over and over again for family and friends.

15y

sgrishka

This traditional Greek spinach pie recipe was extraordinarily good and the pan method of preparation made the spanakopita really easy to make. The hardest part was working with the phyllo dough and once you get the hang of it, it is pretty easy as well. I followed the recipe apart from adding 1 tbsp fresh lemon juice to the spinach filling and (to eliminate the salt and water in plain melted butter) used clarified unsalted butter for brushing on the phyllo dough. The crust turned out light, flaky and good. The filling was moist and extremely tasty! I really liked the flavor of the spinach, feta, mizithra, kefalotiri and dill combination, and the addition of fresh lemon juice both brightened the flavors and provided an extra "zing". The leftovers tasted great right out of the fridge but the crust did loss its crispness. I will definitely make this again!

15y

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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