Spanakopitta (recipe)

History

Greek recipe.

Ingredients

• 2 to 3 lbs. young spinach
• 1 lb. onions
• 1 1/2 cups olive oil
• 1/2 cup chopped parsley
• 1/2 cup chopped dill
• 1 bunch chopped scallions
• 8 to 10 sheets phyllo, large size
• 1/2 lb Feta cheese
• Salt and Pepper to taste

Method

1. Wash spinach in plenty of water and chop fine.
2. Mix in a large bowl with parsley, dill and scallions.
3. After 10 minutes, drain and squeeze out water.
4. Chop onions and brown in oil.
5. Combine with other vegetables, add cheese and mix well. Salt and pepper to taste.
6. Grease shallow baking pan with oil and line with 4-5 pastry sheets, brushed with oil and placed on top of each other.
7. Spread filling evenly over bottom layers.
8. Cover with remaining pastry sheets.
9. Brush the top with oil, and with the point of a knife, trace the crust in to square pieces.
10. Bake in a moderately hot (350F) oven for 40 minutes.
11. When golden brown, remove from the oven, cool and cut.