Spanakopita 2
Karen Mintzias 1 kg Spinach 1 md Onion; chopped 1/2 c Olive oil 1 c Chopped spring onions 1/2 c Chopped parsley 2 ts Chopped dill or fennel 1/4 ts Ground nutmeg 1/2 c Mizithra or c...
Ingredients
- 1md onion; chopped
- 1/2c olive oil
- 1c chopped spring onions
- 1/2c chopped parsley
- 2ts chopped dill or fennel
- 1/4ts ground nutmeg
- 1/2c mizithra or cottage cheese
- 1c well-crumbled feta cheese
Directions
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Karen Mintzias 1 kg Spinach 1 md Onion
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chopped 1/2 c Olive oil 1 c Chopped spring onions 1/2 c Chopped parsley 2 ts Chopped dill or fennel 1/4 ts Ground nutmeg 1/2 c Mizithra or c
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lightly beaten Salt Freshly ground black pepper 10 Fillo pastry sheets Butter
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melted *Note: if Kefalotyri cheese is unavailable, Parmesan may be substituted
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Serves: 8 as a first course, 4 as a light meal Oven temperature: 180 C (350 F) Cooking time: 1 hour Wash spinach well and cut off any coarse
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Chop coarsely and put into a pan
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Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach so that juices can run out freely
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Drain well in colander, pressing occasionally with a spoon