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Spanakopita
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2 lbs | fresh spinach leaves |
1/2 cup | chopped fresh parsley |
1/2 cup | chopped fresh dill |
2 cups | finely chopped green onions |
1 1/2 tsp | fine sea salt |
1/4 cup | olive oil |
3 cups | chopped onion |
1/4 tsp | pepper |
1/2 lb | feta cheese |
14 | filo leaves |
3/4 cup | butter |
1. Wash and clean the spinach; discard the stems; drain and cut the leaves into shreds
2. Combine the spinach, parsley, dill, green onions and sea salt in a bowl. Let stand for 15 minutes, then press out all the liquid.
3. Heat the olive oil in a skillet and sauté the 3 cups of chopped onions until soft and transparent. Add the spinach mixture from step 2 and sauté for a few more minutes. Add the feta cheese and black pepper.
4. Place each of the 7 filo leaves in a buttered 10" x 17", 2" baking pan, brushing each leave with melted butter. Add the spinach mixture from step 3, spread into a thick layer and then add remaining filo leaves, again brushing each leave with melted butter. Cut into 3" x 3" pieces with a sharp knife.
5. Bake at 374 degrees for 30 minutes or until golden brown.
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