Friday, May 18, 2012

Greek Festival in Winston-Salem Part 2

Spanakopita (Spinach Pie)

2 lb. fresh spinach or 2 pkg frozen cut spinach, thawed and well drained (squeeze water out in a towel)
1 small bunch green scallions, finely chopped
1 lb. butter, melted
7 eggs, beaten
1 lb. crumbled Greek feta cheese
White pepper
1/2 lb. filo dough
Video on how to use phyllo or filo dough (commercial on first)

Rinse and drain fresh spinach, removing coarse stems, and chop or cut by hand into small pieces (about 3 in. in length).

When using frozen spinach squeeze out all the water.

In a medium skillet over medium heat melt 1 tbsn. butter, add scallions and cook stirring continually for about 5 min. Remove from heat and add spinach, beaten eggs and cheese. Mix well & season with salt & white pepper.

Butter a 9" x 13" pan.  Line with 1/4 lb. filo dough, brushing each sheet with the melted butter.

Spread the spinach mixture over the filo evenly.  Continue to to top with the remaining filo dough, making sure to brush each sheet with melted butter.  Brush the top sheet. Score into square serving size pieces with a sharp knife.

Bake at 350 degrees for 30 min.  If top becomes too brown, cover with sheet of aluminum foil and continue cooking.

May be frozen BEFORE baking.

Wine pairings with spanakopita.

Suggestions:  Colombard, Sangiovese, Pinot blanc, chianti, white bordeaus, pinot gris or pinot grigio, malbec, sauvignon blanc, chardonnay, pinot noir. 

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