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| Spanakopita Pie; Cheft3's Recipe | |
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| Tweet Topic Started: Jan 25 2008, 06:23 PM (54 Views) | |
| michelle_lm | Jan 25 2008, 06:23 PM Post #1 |
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SPANAKOPITA PIE 1 Green Onion (bunch) 1/2 lb. Butter (melted, set aside) 7 Eggs (medium in size) 400 g Feta Cheese (crumbled) 500 g Ricotta Cheese 250 g Cream Cheese (regular or light) 2 TBSP Farina 1 tsp Dried Dill Weed 3 pkgs. Spinach (frozen, chopped & drained: 300g) 1 pkg. Phyllo Leaves (16 oz., thawed) 1 tsp Black Pepper In a medium skillet, melt 2 TBSP butter and sauté onions until tender. In a large bowl, mix together green onions, eggs, cheeses, farina and dill. Fold in spinach until well combined. Add black pepper to taste. Heat oven to 350° F. Unfold phyllo leaves or sheets; cover with damp cloth. (Phyllo dries very quickly). Each time you remove a sheet, be sure to re-cover remaining sheets with a damp cloth. Remove one sheet of phyllo and place in a 15 ½” x 10 ½” jelly roll pan or rimmed baking sheet. Brush well with melted butter. Repeat to make a bottom layer of 15 sheets, each brushed with melted butter. Spread spinach mixture over bottom phyllo layer. Top spinach layer with remaining phyllo sheets, brushing melted butter between each sheet. Bake spanakopita for one hour or until golden brown & puffed. Let stand for 5-10 minutes before cutting. May be served hot or cold. This may also be cut into portions and frozen. Just thaw at room temperature and reheat in a preheated 325 degree oven for about 15 minutes or until heated through. Enjoy! |
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3:09 PM Jul 11