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SPANAKOPITA (Greek Spinach Pie) 1 lb. filo 4 pkg. frozen chopped spinach 1 (8 oz.) pkg. cream cheese 1 lb. Feta cheese 1 c. grated Romano cheese 4 beaten eggs 1 medium onion, chopped fine 3 Tbsp. olive oil 1 1/2 tsp. chopped dill 1 tsp. salt 1/4 tsp. pepper Allow spinach to stand at room temperature to defrost completely. (Do not soak in water.) Squeeze spinach until very dry, combine with remaining ingredients in large bowl, except for filo. Stir until well mixed. Use a 10 x 15-inch pan, 1 pound filo and a bowl of olive oil. Grease pan with olive oil, using pastry brush. Start putting in each layer of filo and brush each layer with olive oil, until you have 15 layers of filo on bottom. Then spoon spinach mixture evenly and cover with remaining filo. You still brush each layer with olive oil. Refrigerate for about 1 hour and cut into desired shape. Sprinkle a tiny bit of water on top. Bake at 350 degrees for 45 to 60 minutes or until golden brown. Cool about 1 hour before serving. Note: You can buy the filo, Feta cheese and olive oil at Nayphes Imports or Mediterranean Imports. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |