Originally Posted by In the Kitchen
Someone have recipe or is it in here someplace? Never made it. If it means using dough and rolling out forever just foget it. I have hard time getting incentive to do that.
That's the beauty of phyllo, Kitch! you don't have to roll it. and these days, it also comes prebuttered and ready to go! I haven't used that yet, but have heard great things about its ease and time-saving delights.
Here's my recipe for Spanakopita. It came from my long ago friend Estelle's Grandmother, who came from greece, and it is soooooooo good!
8 to 12 servings
2 - 3 pounds fresh spinach
1/2 cup chopped parsley
1/2 cup chopped fresh dill
1 bunch scallions, chopped
salt and pepper to taste
1 pound onions
1 1/2 cups extra virgin olive oil
1/2 pound feta cheese
8 - 10 phyllo sheets
1. Preheat oven to 375 degrees F.
2. Clean spinach well, and remove stems. DRY THOROUGHLY! Cut fine. Mince parsley, dill and scallions and add to the spinach. Sprinkle with salt and set aside for 10 minutes. Wrap in a tea towel and squeeze out water.
3. Chop onions and cook in oil until translucent. Add to the vegetable mixture. Add crumbled cheese and season with salt and pepper.
4. Prepare phyllo, and cover sheets with a damp towel to prevent them from drying out and becoming brittle.
5. Oil a 13 x 11-inch shallow baking dish very well, and layer 4-5 sheets of phyllo on the bottom, brushing each with oil to prevent sticking together.
6. Spread filling evenly over the bottom layers of phyllo leaves. Cover with the remaining sheets of phyllo, one at a time, brushing each with oil.
7. Brush the top with oil and with the point of a sharp knife, trace the phyllo sheets unto oblong pieces.
8. Bake in the preheated oven for about 40 minutes or until golden brown. Remove from oven and let cool for at least 15 minutes before cutting into diamond shaped wedges.