The best delicious Spanacopete (greek Spinach Pie) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spanacopete (greek Spinach Pie) recipe today!
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What Makes This Spanacopete (greek Spinach Pie) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spanacopete (greek Spinach Pie).
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2 lb Fresh spinach -or-
2 pk Frozen chopped spinach,
-thawed
1 Onion, finely chopped
1/4 c Olive oil
1 lb Feta cheese
4 Eggs, slightly beaten
1/2 ts Dill
1/2 lb Phyllo pastry sheets
1/2 c Butter (melted)
Here’s my favorite “spanacopete” (Greek spinach pie — sorry if I mutilated
the spelling on that one!). The trick to this one is using the fresh
spinach — BIG different. And a cookie request from me. I had these yummy
cookies last Christmas. They were basically a chocolate dough wrapped and
baked around a chocolate kiss. Kinda tasted like a truffle — yummy! Ring a
bell with anyone?
If using fresh spinach, wash well and chop fine. Saute onion in oil for 5
minutes. Add spinach and simmer to remove excess moisture. Crumble cheese
and mix in eggs and dill. Combine with spinach mixture until well blended.
Line an 11/14/2 inch pan with 10 buttered sheets of phyllo. Pour in
spinach-cheese mixture. Top with 8 buttered sheeted of phyllo. Bake at 350
degrees for about 45 minutes or until golden. Yield: 16 squares
Yields
1 Servings
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