SPANAKOPITTA

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GREEK SPINACH AND FETA CHEESE PIE

 

1 1/4 lb spinach leaves, stemmed

2 medium onions

1/2 lb. feta cheese (regular, tomato & basil, peppercorn...

5 eggs

6 Tbs. olive oil

1/4 C chopped fresh dill or 1 1/2 tsp. dried dill 1/4 C finely

chopped parsley

1/4 heavy cream

2 - 9 oz. pkgs. puff pastry or 1 pkg. filo dough

Salt and pepper

 

Preheat oven to 400* F. Wash spinach thoroughly, drain briefly and

cook in a covered pan with no extra water for a few minutes, until

wilted and tender. As soon as spinach is cool enough to handle,

squeeze out all excess moisture and chop very finely. Peel and chop

onions. Finely chop or crumble feta cheese. Beat 4 eggs lightly in a

large mixing bowl with a pinch of salt and some freshly ground

pepper. Heat 6 Tbs. oil in a saucepan and fry onion gently, until

soft. Add chopped spinach and a pinch of salt. Stir well. Cover and

cook gently for 5 minutes. Stir in dill and parsley and cook for 2-3

minutes, stirring to allow any moisture to evaporate. Remove from

heat, stir in cream and leave to cool a little before stirring in

eggs and cheese and adding more seasoning. On a lightly floured

board, roll each pastry piece large enough to line a large, shallow,

greased baking tray. If you prefer to use filo dough, place half of

the sheets from the package, one at a time, one on top of the other,

to line the baking tray and brush with melted butter or oil. Do

likewise with remaining sheets for pie lid. Spread spinach and cheese

mixture over pie hell and place the other 1/2 of pastry on top. Pinch

edges together firmly all the way around, or press with the tines of

fork to seal tightly. Beat remaining egg and brush over surface of

pastry to glaze. Bake 20 minutes, or until pastry is puffed, crisp

and golden

Serves 8