Spanakopitta (From The World Encyclopedia of Cheese)
2 1/4 lbs spinach, washed and tough stems removed
4 spring onions, chopped
11 oz feta, crumbled
2 large eggs, beaten
2 tbsps chopped fresh parsley
1 tbsp chopped fresh dill
3 tbsp currants (optional)
about 8 sheets filo pastry (12 x 7)
2/3 cup olive oil
ground black pepper
1. Preheat oven to 375 F
2. Blanch the spinach in a small amount of boiling water until just wilted.
Drain & refresh in cold water. Drain again, squeeze dry & chop roughly.
3. Place spinach in a bowl with the cheese and spring onions, then pour in the eggs. Mix in herbs and currants. Season with pepper.
4. Brush a sheet of filo dough with oil and fit it into a 9 inch pie plate allowing sides to hang over the edge of the pie plate. Continue with the other sheets of filo dough. Leave one sheet for the top.
5. Fill the pie shell with the filling. Fold filo dough over the top of the filling. Brush remaining sheet of filo dough with oil and crunch and place it over the top of the pie.
6. Brush the top with oil. Sprinkle the top with a little water to prevent the dough from curling
7. Bake for about 40 minutes until top is crisp and golden. Cool the pie for 15 minutes before serving.
PS I didn't have fresh parsley or dill so I used fresh basil.
2 1/4 lbs spinach, washed and tough stems removed
4 spring onions, chopped
11 oz feta, crumbled
2 large eggs, beaten
2 tbsps chopped fresh parsley
1 tbsp chopped fresh dill
3 tbsp currants (optional)
about 8 sheets filo pastry (12 x 7)
2/3 cup olive oil
ground black pepper
1. Preheat oven to 375 F
2. Blanch the spinach in a small amount of boiling water until just wilted.
Drain & refresh in cold water. Drain again, squeeze dry & chop roughly.
3. Place spinach in a bowl with the cheese and spring onions, then pour in the eggs. Mix in herbs and currants. Season with pepper.
4. Brush a sheet of filo dough with oil and fit it into a 9 inch pie plate allowing sides to hang over the edge of the pie plate. Continue with the other sheets of filo dough. Leave one sheet for the top.
5. Fill the pie shell with the filling. Fold filo dough over the top of the filling. Brush remaining sheet of filo dough with oil and crunch and place it over the top of the pie.
6. Brush the top with oil. Sprinkle the top with a little water to prevent the dough from curling
7. Bake for about 40 minutes until top is crisp and golden. Cool the pie for 15 minutes before serving.
PS I didn't have fresh parsley or dill so I used fresh basil.