Spanokopita

[billymach4 Super Moderator Find all posts View Profile Close billymach4]

SPANOKOPITA

2 10 OUNCE BOXES FROZEN CHOPPED SPINACH-THAWED AND DRAINED OF ALL WATER, SQUEEZE WELL

1 LARGE ONION DICED FINELY
4 SCALLIONS DICED FINELY
8 OUNCES BULGARIAN FETA CHEESE
2 EGGS
Salt & Pepper to taste

1 BOX PHYLLO DOUGH

BUTTER FOR LAYERING MELTED

IN FRYNG PAN SAUTE ONIONS, SCALLLION TILL TRANSLUSCENT. ADD SPINACH AND INCORPATE. CUT FETA INTO CHUNKS AND INCORPARATE INTO THE SPINACH MIXTURE. LET COOL.

Working very carefully with the phyllo, lay out 2 sheets on a flat baking pan and brush with butter till covered. Repeat till you have about 8 layers for the bottom crust. Lay in your spinach mixture and pat out around the phyllo. Start layering the phyllo again and buttering in between each layer to the top. You can make as much of a top crust as you would like.

Bake in 350 oven for about 30-40 minutes watching that it does not burn the top.

[falmouth3 Senior Member Find all posts View Profile Close falmouth3]

Sounds yummy. Thanks!

Sue

[joycapecod Silver Contributor Find all posts View Profile Close joycapecod]

If you score the top phyllo layers before baking it is much easier to cut.

Joy

[arlene22 Senior Member Find all posts View Profile Close arlene22]

I personally tasted Bill's wife's spanokopita at the wine tasting, and I'm here to tell you... it's absolutely delicious!!! Thanks for sharing!

[bigfrank Administrator Find all posts View Profile Close bigfrank]

My wife used to make this. I wonder if it is the same way.

[chellej Senior Member Find all posts View Profile Close chellej]

I haven't made it in a long time but used to take 2 sheets of Phylo, cut into 1.5 in wide strips, put a spoonful of spinich mixture at bottom and fold up like flags. They make nice self contained triangles. Serve with sweet/hot mustard......I have 2 packs of Phyllo in the freezer - I may have to make some.

Also try sauted mushrooms & onions with mozerrella Cheese and Broccoli with cheddar cheese.

[GrayFal Silver Contributor and supermoderator Find all posts View Profile Close GrayFal]

I personally tasted Bill's wife's spanokopita at the wine tasting, and I'm here to tell you... it's absolutely delicious!!! Thanks for sharing!

It sure was GOOD!

Now when is Lawren going to make it for us??? ??

[timeos2 Senior Member Find all posts View Profile Close timeos2]

One of my FAVORITE meals - I haven't made it in about 5 years. I'm always watching for it at restaurants. A good one is hard to find but a treat if you do.

I'll have to break out the Phyllo again I guess...

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

It sure was GOOD!

Now when is Lawren going to make it for us??? ??

This weekend!

Thanks for getting your DW to share this recipe Billy. It was out of this world!

Bulgarian feta. Will look tomorrow at the market.

[joycapecod Silver Contributor Find all posts View Profile Close joycapecod]

Lawren,

Greek Feta is what I use and easier to find. If nothing else in the Feta type is available you can also use large curd, full fat cottage cheese, but it needs to be drained of the liquid first.

Joy

[falmouth3 Senior Member Find all posts View Profile Close falmouth3]

I've got everything now and I'm planning to make this tonight! I didn't find the Bulgarian Feta, but I've got Greek and it will have to do.

I'm really looking forward to this meal.

Sue

[Hophop4 Senior Member Find all posts View Profile Close Hophop4]

I am Greek and I make this all the time. Use to make the dough from scratch. My Mom taught me how when I was a kid. What a process, but now I just buy the frozen dough. Be sure to use fresh spinach instead of frozen .....ohhh so much better and if you buy feta cheese the domestic type is less saltier. I also add eggs, cottage cheese and little milk to it. mmmmm..... making some next weekend for the Easter holiday!! Happy Eating Everyone!!

Hop