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Spanakopita
Another family favorite Edith taught Amy how to make for whenever she would entertain! Greek food is Amy's favorite. She always took a lot of pride in bringing these home-made creations to her friends' parties or serving them at her own. When she started dating Matt, she would make him these personal pies for his birthday, and then every year on their dating anniversary! The fresh herbs of dill and parsley give these a wonderfully bright flavor.
cup pot cheese (can substitue ricotta or cottage cheese)
1/2
pound feta cheese (you can buy it already crumbled)
Filo dough (if you have a choice buy Athena brand, not Apollo)
1
(10 ounce) package frozen chopped spinach
1/4
cup chopped parsley
1
onion chopped
1
teaspoon chopped dill
1/2
cup cornflake crumbs
1
pound melted butter (for brushing filo with)
3
tablespoons olive oil
3
eggs
Salt and pepper
Alternative: use Greek olive oil, goat cheese and nutmeg
Directions
1.
Preheat oven to 425 degrees. Bring spinach to room temperature and drain thoroughly. (This step is very important because if you don't drain it enough the filling will be too liquidy.)
2.
Saute onions in oil. Add spinach and saute.
3.
Crumble cheeses and combine with dill, parsley, salt & pepper. Beat eggs and mix with cheese mixture. Add crumbs to cheese-egg mixture.
4.
Combine both mixtures.
5.
Cut filo into approximately 2 inch strips. Keep unused wrapped in damp towel. Brush melted butter on one piece of filo. Place a second piece on top; butter again.
6.
Place 1 teaspoon filling on bottom right hand corner and fold over into triangle shape as for a flag. Lightly butter finished triangle. Bake until golden brown, about 20 minutes.
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By
Amy
