SPANAKOPITA-2(M) USENET Cookbook SPANAKOPITA-2(M)
SPANAKOPITA-2 - Greek spinach and feta cheese pie
This recipe is from a greek cookbook, with my modifications
and the addition of my mother's secret ingredient-leeks.
"fillo" or ``fyllo'' is the greek word
INGREDIENTS (about 20 pieces)
1 lb fillo dough
1/2 cup olive oil
3 lb spinach (5 packages, if you use frozen
1/2 cup unsalted butter
1 medium onion, chopped.
3 leeks, washed and chopped.
1 lb feta cheese
1 cup breadcrumbs
1 cup milk
1 tsp salt
(1) If you are using fresh spinach, wash
it, dip it
for a minute or two in boiling water
to blanch it,
and then chop it. Drain the spinach and
most of the water out of it.
(2) Wash thoroughly and chop the white part
leeks. Peel and chop the onion. Sauté
leeks and onion in the butter.
(3) Add the spinach, salt and pepper. Mix
together and simmer for 20 minutes.
(4) While the spinach is cooking, grate the
cheese (I use a food processor). Alternatively,
you can crumble it into small chunks.
(5) Remove the spinach from heat and add
eggs (beaten), breadcrumbs and milk.
thing together and set aside.
(6) Grease a square baking pan with a little
oil. Take one sheet of dough and place
it on the
bottom of the pan towards one of the
such a way that the dough sticks out
a little from
two of the sides of the pan. Brush the
olive oil. Repeat this step until you
about two thirds of the dough, alternating
and always brushing each sheet of dough
(7) Pour the spinach mixture into the pan.
and fold in the sides of the assembled
Brush the dough with olive oil.
(8) Take one sheet of dough and place it
on top of the
pie, this time without any bias towards
any of the
corners. Brush the sheet with olive oil.
this step until you have used all the
dough, always brushing each sheet with
(9) Gently tuck the edges of the top sheets
under the sides of the pie. Brush the
olive oil. Using a sharp knife cut the
top of the
pie as if you were cutting it to serve
don't go all the way to the bottom.
pie with 1 Tbsp of water and bake it
at 350 deg. F
for 45 minutes.
(10) Let the pie cool, and serve.
I find that frozen spinach works wonderfully for
recipe. Also, it's cheaper and somewhat easier
Unless you work quickly when assembling the dough
the unused pieces of dough will dry out. Until
nimble with this process, you can cover the unused
pieces with a damp dishcloth to prevent them from
while you fumble with the construction of the pie.
The pie keeps well out of the refrigerator for
a few days
and can (indeed, some claim must) be eaten at room
Because of the way the pie is constructed, pieces
the corners and sides of the pan are particularly
and a lot of people consider them the best part
of the pie.
This suits me just fine, because I like the middle
which have more filling!
The original recipe called for twice the amount
oil, but I find that I don't need that much.
Difficulty: moderate. Time: 1 hour preparation,
baking. Precision: approximate measurement OK.
Princeton University, Princeton, New Jersey, USA
From: tovah@cepu (Tovah Hollander)
Subject: RECIPE: Castillian chocolate
Date: 23 Jan 87 04:46:56 GMT
Organization: UCLA Comprehensive Epilepsy Project,
Los Angeles, Calif., USA
Copyright (C) 1987 USENET Community
Permission to copy without fee all or part of this
material is granted
provided that the copies are not made or distributed
for direct commercial
advantage, the USENET copyright notice and the
title of the newsgroup and
its date appear, and notice is given that copying
is by permission of
the USENET Community Trust or the original contributor.