Text 14110, 58 rader
Skriven 2011-07-31 06:45:02 av Dave Drum (1:18/200.0)
Ärende: GREEK 085
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spanakopita
 Categories: Greens, Cheese, Pastry
      Yield: 12 Servings
 
    1/3 c  Olive oil or butter
      1 sm Bunch scallions; chopped
      3 lb Spinach; washed & drained
      1 sm Bunch parsley; chopped
      1 sm Bunch fresh dill; chopped
           Salt & fresh ground pepper
    1/2 lb Feta cheese; crumbled
      4    Eggs; lightly beaten
     12    Commercial filo sheets
      6 tb Butter; melted
           Bread crumbs, if necessary
 
  Heat the 1/3 cup oil in a large pan and saute the scallions
  until soft. Meanwhile, pan the spinach (cook it without
  adding water, then drain it thoroughly) or salt and rinse it
  (the latter method is used extensively in Greece, but it not
  advisable). Squeeze out excess liquid. Add the spinach to
  scallions and stir in the parsley, dill, and a very little
  salt and pepper. Cook gently for 10 minutes, then cool.
  (This much can be done in advance and stored in the
  refrigerator). Using a wooden spoon, stir in the feta and
  eggs.
  
  Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo
  sheets, brushing each with melted butter. Pour in the
  spinach filling, then cover with the remaining filo sheets
  (buttering each as before). Tuck the top filo over the
  bottom and flute the edges. Score the top 3 filo sheets into
  square or diamond shapes. Bake in a moderate oven
  (350xF/175xC) for 40 minutes, or until crisp and a golden
  chestnut color. Remove from oven and let stand for 15
  minutes before cutting. Serve warm.
  
  Note: Some of the favorite variations: Use some nutmeg, or
  substitute mint for the dill; use grated cheese instead of
  feta (be discreet with the salt if the cheese is salty); add
  a small handful of raw long-grain white rice to the filling.
  You will surely invent your own flavor combinations which is
  why spanakopita is so great.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
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