SPANAKOPITA
"This has to be one of the most delectable dishes ever invented. Although it’s very easy to make, it looks and tastes very elegant. (You will need one pound of defrosted filo dough - and this is one recipe. I suggest you buy ready-made filo dough.)"
1 pound filo/phyllo dough, defrosted
2 bunches fresh spinach, cleaned, broken into small pieces
1/2 cup and 2 tbsp. butter (NOT margarine), divided use
1 medium size onion, finely chopped
1 clove minced garlic
5 eggs, beaten
2 cups crumbled feta (about 1/2 lb.)
3 tbsp. flour
2 cups ricotta
1 tsp. oregano
1 tsp. basil
Salt and pepper (to taste)
1/2 cup butter (NOT margarine)
TO PREPARE THE FILLING:
Steam spinach just until wilted; set aside to cool.
Melt the remaining 2 tablespoons butter in a skillet and saute onion and garlic.
In large mixing bowl combine the sauteed onion and garlic with the steamed spinach, eggs, feta, flour, ricotta, oregano, basil, and salt and pepper.
TO ASSEMBLE:
Melt the remaining 1/2 cup butter.
Lay one leaf of filo dough on well buttered 13x9-inch baking dish. (The edges will go part of the way up the sides of the dish.) Brush top of dough with some melted butter, add about 6 more layers of dough, brushing butter onto each layer.
Spread 1/2 of filling on layers of filo. Layer another 6 leaves on, brushing each leaf with butter once again.
Spread on remaining filling, then layer on remaining filo leaves until they are gone, or the pan is too full to hold more. Fold filo edges up into pan, brush liberally with butter.
Bake for 40-50 minutes at 375 degrees F.
Cut into squares, triangles or diamonds. Enjoy hot or cold. (If there is any left over, I suggest reheating it when you are ready to eat it again - otherwise it may be limp.)
Makes 8 servings
From: Recipelink.com
Source: Old newspaper recipe clipping: Column: The Pantry, Author: Robin Downey, unknown newspaper, not dated |