* Exported from MasterCook *
Greek Spinach Pie - Spanakopita
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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6 tablespoons extra-virgin olive oil -- divided
4 small onions -- finely chopped
1 1/4 pounds fresh spinach -- finely chopped
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
3 large eggs -- lightly beaten
1 cup crumbled feta cheese
Salt and freshly ground white pepper -- to taste
10 sheets frozen phyllo dough -- thawed according to package directions
Heat the oven to 350 degrees. Set out a 12-inch round baking pan.
Heat 3 tablespoons olive oil in a large frying pan over medium heat. Saute the onions for 8 to 10 minutes, or until lightly browned. Add the spinach and cook for 5 minutes. Transfer to a large bowl and let cool completely.
Stir in the parsley, dill, eggs and feta cheese. Season with salt and pepper.
Using the remaining olive oil, brush the phyllo evenly on both sides. Stack 5 sheets of phyllo in the pan, trimming to fit. Spoon in the spinach filling, spreading evenly. Cover with the remaining phyllo sheets.
Using a sharp knife, make diamond-shaped cuts in the top sheets of phyllo. Bake for 25 to 30 minutes or until golden brown and crispy. Serve hot or at room temperature.
Makes 6 servings.
This recipe -- a traditional Greek specialty -- is adapted from "Mediterranean Cooking" by Reader's Digest (The Reader's Digest Association Inc., $29.95).
Cuisine:
"Greek"
Source:
"Pittsburgh Tribune-Review"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 366 Calories; 24g Fat (57.1% calories from fat); 12g Protein; 28g Carbohydrate; 4g Dietary Fiber; 128mg Cholesterol; 544mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 4 Fat.
Nutr. Assoc. : 0 0 0 0 20057 0 0 0 0
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