Spanakopita

 

Since I am Greek and absolutely love Greek food, I have decided to have my first recipe post be a dish that has both olive oil and feta in it (hence OliveOilandFeta.com). Spanakopita is one of my favorite Greek foods because it is both fairly healthy and melts in your mouth. You can have it as a snack, side dish or even a meal since it can be quite filling. I have adapted this recipe from a very old Greek cook book called Beverages and Preserves that my Yaya Mary (Grandma)  salvaged from the Greek ladies from her church.  Although the recipes are ancient they are the best Greek recipes around!
Happy cooking!
Spanakopita
  • 2 lb spinach- fresh or frozen
  • 1 bunch scallions
  • 1 lb feta cheese, crumbled
  • 7 eggs, slightly beaten
  • salt-just a dash
  • 1/3 c olive oil (or just enough to cover pan)
  • 1/2 lb filo
  • 1/2 lb butter, melted
  • 1/2 tsp. baking powder
  • 1/2 tsp. black pepper

Wash the spinach and allow to drain well. If you squeeze the spinach and there is still liquid coming out, you haven’t drained it enough. Heat the olive oil in a skillet. Chop the scallions and add to hot oil until lightly browned. Add chopped spinach to a large bowl. Add scallions, cheese, eggs, baking powder and season to taste with salt and pepper. Toss lightly to combine all ingredients. Grease a 9 by 13 inch pan with butter. Lay six sheets of filo in pan brushing each sheet with melted butter. Make sure to coat each sheet well with butter. Spread spinach mixture evenly in pan and cover with 10 sheets of filo, each brushed with melted butter. Bake in oven at 350 for 1 hour or until golden brown. Cut in squares and serve hot.

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