| previous | next |
Title: Spanakopeta (Spinach & Feta Cheese Pie)
Categories: Jewish Greek Israel Pie Vegetable
Yield: 1 Servings
| 10 | Scallions, chopped | |
| 1/2 | c | Olive oil |
| 2 | pk | (10 ozs ea) frozen chopped spinach, completely defrost OR |
| 1 | lb | Fresh spinach (leaves only) chopped |
| 1/4 | ts | Pepper |
| 1 1/2 | oz | Fresh dill, chopped |
| 1 | lb | Feta cheese, crumbled |
| 1/4 | c | Olive oil, slightly warmed to facilitate spreading w/ pastry |
| 1 | pk | (1 lb) fillo sheets |
The Jewish community in Greece has incorporated great national spinach and cheese pie into their kitchens although it does not have Sephardic origins. No one should be intimidated by use of thin and fragile fillo sheets since a little experience will resolve all problems.
1. Saute scallions in 1/2 c oil in skillet over moderately low heat until wilted, abt 2 mins. Firmly press liquid from defrosted frozen spinach. Add spinach and pepper to skillet and saute for 5 mins, mixing everything thoroughly. Add dill and stir for 5 mins more to evaporate moisture. Mix and toss contents. Remove skillet from heat, turn out into mixing bowl, and cool. Stir in feta cheese and set aside. (At this stage mixture may be refrigerated for several hrs until ready to use.
2. Oil a heatproof glass or metal baking pan, 13x9x2-inches, on the bottom and sides with warmed oil using a pastry brush. Open the package of fillo and spread it out flat. Cover sheets with a slightly damp, not wet, cloth kitchen towel since fillo dries out quickly and must be protected. Fit 1 fillo sheet into pan; cut off the excess at one end. Save pieces. Oil sheet lightly. Put down 10 sheets this way, dabbing each sheet with oil and touching the corners and center with brush.
3. Use cut pieces of fillo as eighth sheet, if you wish, fitting them as best as you can. The tenth sheet should be whole. Cover this with filling. Cover filling with 10 more lightly oiled sheets. Oil top sheet completely.
4. W/sharp knife, cut top fillo sheet just through in 2-" diamond shape diagonally across pan. Do not cut deeply. Bake in a preheated 350F oven for 40 to 45 minutes, or until the top is uniformly light brown. Serve warm or at room temp as an appetizer or as an accompaniment to 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. D. Pileggi
| previous | next |