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Spanakopeata
(Greek style spinach pies)



Ingredients


1/3 cup olive oil

2 lb spinach-washed well,drained and patted dry

1 bunch scallions-white and green,chopped

1/4 cup fresh parsley-finely chopped

Salt and pepper to taste

1/2 lb feta cheese-crumbled

1-2 eggs-lightly beaten

1 cup unsalted butter-melted

1 lb phyllo pastry sheets


Directions

Heat 1 tbsp oil in large pan add 1/2 of spinach.

Saute till wilted-tossing-about 2 minutes.

Repeat with the remaining spinach using additional 1 tsp to 1 tbsp oil.

Pour off liquid,put spinach on paper towels and squeeze out moisture.

Roughly chop the spinach and set aside.

Saute the scallions in 1 tsp oil till soft,about 2-3 minutes.

Add spinach back to pan.

Add in the parsley,salt and pepper.

Cook on low heat 1-2 minutes,then cool(mixture should be dry).

Add eggs and feta cheese to moisten spinach mixture(should hold together loosely).

Preheat oven to 350. Butter a baking sheet lightly with melted butter.

Unroll phyllo sheets and cut into 3" x 11" strips(cover with wax paper and damp towel to prevent sheets from drying out.

Taking one strip at a time,brush with melted butter.

At one end,place small amount of spinach mixture then 'flag-fold' to the end.

Place on baking sheet and keep finished triangles covered with wax paper and damp towel till remainder are completed.

When all are done,brush tops with melted butter.

Bake 20-25 minutes till golden and crispy.

Makes about 60 triangles.

Serve warm.


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