Greek Spinach and Cheese Pie (Spanakopita)

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             FOOD FUNNY
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Here's some sound advice from Anna Welander. Isn't punctuation a
wonderful thing?

One guideline applies to fat and thin people alike:
If you're thin, don't eat fast. If you're fat, don't eat. Fast.

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             TODAY'S RECIPE
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It's hard to believe, considering my fondness for Greek food, that I
have never published a recipe for this classic Greek dish before. It is
often served as an appetizer, but it also fits this week's theme very well.

Greek Spinach and Cheese Pie (Spanakopita)

2 Tbs (30 ml) plus about 1/2 cup (125 ml) olive oil
1 onion, finely chopped
4 scallions (spring onions), green and white parts, finely chopped
2 lbs (900 g) spinach, coarsely chopped
4 eggs, lightly beaten
1/2 lb (225 g) feta cheese, crumbled
2 Tbs (30 ml) kefalotiri or Parmesan cheese, freshly grated
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 lb (450 g) phyllo dough

Heat 2 tablespoons (30 ml) of the olive oil in a large skillet over
moderate heat and saute the onion and scallions until tender but not
brown, about 5 minutes. Add the spinach and cook, stirring frequently,
until wilted, about 5 minutes. Remove from the heat and let cool enough
to handle. Squeeze to remove excess liquid and combine with the eggs,
cheeses, salt, pepper, and nutmeg in a mixing bowl, stirring to combine.
Using the remaining olive oil, lightly grease a 13 x 9-inch (33 x 23 cm)
baking dish. Unroll the phyllo and keep covered with a barely damp dish
towel. Lay one sheet of phyllo in the bottom and up the sides of the
baking dish. Brush lightly with oil and repeat with 7 more phyllo
sheets. Spread the spinach mixture over the phyllo and top with 8 more
sheets of phyllo, brushing each with olive oil including the final
sheet. Roll the overhanging phyllo to form a border around the edge of
the dish. Cut unto serving portions but do not cut through the bottom
layer of phyllo. Bake in a preheated 375F (190C) oven until golden brown
and crisp, about 45 minutes. Cool for 10 minutes before cutting through
the bottom layer of phyllo.
Serves 6 to 8.
Received on Mon Feb 4 07:39:29 2008