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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 132
% Daily Value**
Total Fat 10g
15%
Saturated Fat 5g
7%
Unsaturated Fat 1g
Cholesterol 250mg
83%
Sodium 298mg
12%
Total Carbohydrate 2g
1%
Dietary Fiber 0g
2%
Sugars 1g
Protein 10g
Vitamin A  35%Vitamin C  7%
Calcium  14%Iron  8%
Potassium  5%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spanokopita Greek Spinach and Cheese Pie

Date Added: June 11, 2009

Ingredients:

1 Pound Filo Dough
1/2 Pound Feta Cheese crumbled (3 qts)
7 Eggs room temp
1 Onion diced (optional)
2 Pounds Fresh Spinach ;
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Directions:

1. Dice the onion and saute it until golden brown.

2. While the onion is cooking, wash the spinach.

3. Put it in a bowl and rub lots of salt into it.

4. Let the spinach/salt sit for 15 minutes. This is meant to reduce the volume of spinach.

5. An alternative to this is to barely steam the spinach (30-60 seconds).

6. Beat the eggs. Crumble the feta cheese and add to the eggs.

7. (Note that feta cheese is fairly salty.You can replace half or all of it with ricotta cheese).

8. Rinse all the salt out of the spinach. Add it and the onions to the eggs/cheese and mix.

9. Also add some spices. The original recipes calls for salt, pepper, and oregano.

10. I use basil. Melt some butter (at least 2 oz ).

11. Butter the bottom of a 9x13 inch baking dish.

12. Lay the filo down one layer at a time, brushing butter on each layer.

13. Turn each successive layer a little so they are not all piled directly on top of each other.

14. The filo will hang over the sides of the dish.

15. Continue until you have 3-5 sheets of filo left.

16. Pour the filling into the filo. Fold the filo that hangs over the side over the filling.

17. Place the last pieces of filo on top, buttering each as you go.

18. Trim off the filo that hangs over the edge of the dish.

19. These last pieces serve to cover the filling.

20. Make two or three slits with a knife in the top layers of filo that go all the way down to the filling.

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Dietary Notes:
This recipe is high in Vitamin A with 35% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Cheese, Onion allergies.
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