Conference turris::cooks

878.0. "Spanokopita: spinach and cheese pastry" by SUPER::KENAH (Virgins with rifles...) Wed Dec 16 1987 10:36

		  -< Reposted with the author's permission >-

    							-ak-    
    
================================================================================
Note 137.1                        Party Recipes                          1 of 11
SUPER::HENDRICKS "Not another learning experience!"  72 lines  14-DEC-1987 07:47
                  -< Spanokopita (spinach and cheese pastry) >-
--------------------------------------------------------------------------------

    This is a spinach and cheese dish with flaky layers of pasty.  Even
    people who would never choose spinach otherwise seem to enjoy it.
    
    This is not a hard recipe to make, but working with fillo (sometimes
    spelled phyllo) dough takes a little getting used to.  If you haven't
    cooked much, but like to experiment, don't be afraid to try this
    recipe!
    
    To get fillo dough:  Look in the freezer section of a large grocery
    store.  It comes in a long thin package (about 14" x 2" x 1"). 
    Put it in the freezer until about 3 hours before you plan to use
    it.
    
    The basic recipe comes from Moosewood Cookbook, and I've added a
    few things to that.
                       
    Ingredients:
    2 cups crumbled feta cheese
    5 eggs
    2 cups cottage cheese
    2 sticks of butter
    2 Tbs. Parmesan cheese
    a few scallions (chop them)
    1 package fillo dough
    5 packages frozen spinach
    1/2 tsp. oregano
    1 tsp. basil   
    2 tsp. parsley
    1/2 tsp. dill weed
    1/2 tsp. nutmeg
    1/2 - 2 tsp. garlic powder
    2 Tbs. flour
    1 c. chopped onions which have been sauteed in butter
    
    Take the thawed fillo dough out of the package.  Gently unroll it,
    and cover it with a piece of waxed paper.  Cover that with a slighty
    damp, clean dishtowel.
    
    Make sure you have a pastry brush (or a new clean paintbrush) on
    hand.  You will also need a large baking pan, 9 x 13 or even larger.
                                       
    Melt the 2 sticks of butter.
    
    Steam the frozen spinach (or defrost in a microwave).  Chop any
    long pieces so that most pieces are about 2" long.  Set aside.
    
    Combine sauteed onions and spinach and all other ingredients.
    Mix well. 
    
    Brush melted butter on the bottom of the pan.  Take a piece of fillo
    dough from the package (recover the rest of the leaves).  Put it
    in the pan, and either fold the edges in or let them climb the sides.
    
    Add a second piece of fillo, and brush both with butter.  Put two
    more on, brush with butter, until you have 8.  Add half  of the
    spinach cheese mixture.
    
    Make another stack of 8 leaves, brushing every other one with butter,
    and add the rest of the filling.  Top with remaining leaves.  (Use
    your imagination and creativity to fill the pan.  You can fold in
    the corner each layer, or use odd sized pieces of dough in strips.)
    Just keep the unused dough covered while working.   Make as many
    layers as you like!
    
    Butter the top, and bake uncovered, at 375 degrees, for 45 minutes.
    
    This recipe is best if you make it the night before you want to
    eat it, cook it, cool it, and reheat it the second day.  I'm not
    sure why, but most of my Greek recipes get even more flavorful on
    reheating!