Spanakopeta (spinach And Feta Cheese Pie) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
10: Scallions, chopped
1/2 cup: Olive oil,
2 package: , (10 ozs ea) frozen chopped spinach, completely defrosted OR --
1 lbs: Fresh spinach, (leaves only), chopped
1/4 tsp: Pepper,
1 1/2 ounce: Fresh dill, chopped
1 lbs: Feta cheese, crumbled
1/4 cup: Olive oil, slightly warmed to facilitate spreading with a pastry brush
1 package: , (1 lb) fillo sheets
Directions:
The Jewish community in Greece has incorporated the great national
spinach and cheese pie into their kitchens although it does not have
Sephardic origins. No one should be intimidated by the use of the
thin and fragile fillo sheets since a little experience will resolve
all problems.
1. Saute the scallions in the 1/2 cup of oil in a skillet over
moderately low heat until wilted, about 2 minutes. Firmly press the
liquid from the defrosted frozen spinach. Add the spinach and pepper
to the skillet and saute for 5 minutes, mixing everything thoroughly.
Add the dill and stir for 5 minutes more to evaporate the moisture.
Mix and toss the contents. Remove the skillet from the heat, turn out
into a mixing bowl, and cool. Stir in the feta cheese and set aside.
(At this stage the mixture may be refrigerated for several hours
until ready to use.
2. Oil a heatproof glass or metal baking pan, 13x9x2-inches, on the
bottom and sides with the warmed oil using a pastry brush. Open the
package of fillo and spread it out flat. Cover the sheets with a
slightly damp, not wet, cloth kitchen towel since fillo dries out
quickly and must be protected. Fit 1 fillo sheet into the pan; cut
off the excess at one end. Save the pieces. Oil the sheet lightly.
Put down 10 sheets this way, dabbing each sheet with oil and touching
the corners and center with the brush.
3. Use the cut pieces of fillo as the eighth sheet, if you wish,
fitting them as best as you can. The tenth sheet should be whole.
Cover this with the filling. Cover the filling with 10 more lightly
oiled sheets. Oil the top sheet completely.
4. With a sharp knife, cut the top fillo sheet just through in a 2
inch-size diamond shape diagonally across the pan. Do not cut deeply.
Bake in a preheated 350 degrees F oven for 40 to 45 minutes, or until
the top is uniformly light brown.
Serve warm or at room temperature as an appetizer or as an
accompaniment to the main course. Serves 8 to 10.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y.
From: D. Pileggi
Source from luhu.jp
spinach and cheese pie into their kitchens although it does not have
Sephardic origins. No one should be intimidated by the use of the
thin and fragile fillo sheets since a little experience will resolve
all problems.
1. Saute the scallions in the 1/2 cup of oil in a skillet over
moderately low heat until wilted, about 2 minutes. Firmly press the
liquid from the defrosted frozen spinach. Add the spinach and pepper
to the skillet and saute for 5 minutes, mixing everything thoroughly.
Add the dill and stir for 5 minutes more to evaporate the moisture.
Mix and toss the contents. Remove the skillet from the heat, turn out
into a mixing bowl, and cool. Stir in the feta cheese and set aside.
(At this stage the mixture may be refrigerated for several hours
until ready to use.
2. Oil a heatproof glass or metal baking pan, 13x9x2-inches, on the
bottom and sides with the warmed oil using a pastry brush. Open the
package of fillo and spread it out flat. Cover the sheets with a
slightly damp, not wet, cloth kitchen towel since fillo dries out
quickly and must be protected. Fit 1 fillo sheet into the pan; cut
off the excess at one end. Save the pieces. Oil the sheet lightly.
Put down 10 sheets this way, dabbing each sheet with oil and touching
the corners and center with the brush.
3. Use the cut pieces of fillo as the eighth sheet, if you wish,
fitting them as best as you can. The tenth sheet should be whole.
Cover this with the filling. Cover the filling with 10 more lightly
oiled sheets. Oil the top sheet completely.
4. With a sharp knife, cut the top fillo sheet just through in a 2
inch-size diamond shape diagonally across the pan. Do not cut deeply.
Bake in a preheated 350 degrees F oven for 40 to 45 minutes, or until
the top is uniformly light brown.
Serve warm or at room temperature as an appetizer or as an
accompaniment to the main course. Serves 8 to 10.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y.
From: D. Pileggi
Source from luhu.jp