Spanakopita (Spinach-Cheese Pie)
| Yield: | 8 Servings |
| Categories: | Greek, Middle Eastern, Vegetables, Cheese |
| 1/4 | c | Olive oil |
| 1/2 | c | Onion; finely chopped |
| 1/4 | c | Scallions; finely chopped |
| ;including 2 inches of green | ||
| ;tops | ||
| 2 | lb | Spinach, fresh; washed, |
| ;thoroughly drained & finely | ||
| ;chopped | ||
| 1/4 | c | Dill leaves; fresh, finely |
| ;chopped or 2 tablespoons | ||
| ;dried dill weed | ||
| 1/4 | c | Parsley; finely chopped, |
| ;prefer flat leaf parsley | ||
| 1/2 | ts | Salt |
| Black pepper; freshly ground | ||
| 1/3 | c | Milk |
| 1/2 | lb | Feta cheese; finely crumbled |
| 4 | Egg; lightly beaten | |
| 1/2 | lb | Butter; melted |
| 16 | Filo pastry sheets; ? lb. | |
| ;each about 16 inches long & | ||
| ;12 inches wide |
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