msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
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Spinach Pies
6 - 10 oz. boxes frozen spinach - thawed and squeezed dry
4 - pkg. feta cheese - crumbled
2 - large onions - chopped fine
Grated Romano cheese - to taste
Grated parmesan cheese - to taste
Lemon juice - to taste
Hot sauce - to taste
Butter - for brushing
1 or 2 boxes of Phyllo leaves - thawed according to box
(Makes a large batch may be halved)
Thaw and squeeze all the water out of the spinach. Place 3 sticks of butter in a large skillet and add the onion. Just soften the onions no color. Add the feta cheese and about 1/4 lb. each of the Romano and parmesan cheeses to the pan and stir over medium heat to melt. Add enough lemon juice to give it a nice tang. Add hot sauce to taste. Slowly add the spinach to pan and combine thoroughly. Set aside to cool.
Cut Phyllo leaves to desired width or length (depending how big you want them. I cut them crosswise into quarters). Place leaves between damp towel to prevent drying out. Remove leaves as needed and recover unused stack.
Melt butter and use to brush on each Phyllo leaf (if you don't do this the leaves become very brittle and hard to work with) before placing the filling on. Roll them in any shape you would like. I do triangles or pillows, be sure to close edges or filling will ooze out while browning. Repeat for each Phyllo leaf. Brush tops with a small amount of butter.
Bake in a preheated 450˚ oven for about 3 - 4 minutes or until browned then turn over and repeat.
You may freeze. To heat frozen pies: place frozen pies on baking sheet and follow the same directions as above; except add a little extra time
6 - 10 oz. boxes frozen spinach - thawed and squeezed dry
4 - pkg. feta cheese - crumbled
2 - large onions - chopped fine
Grated Romano cheese - to taste
Grated parmesan cheese - to taste
Lemon juice - to taste
Hot sauce - to taste
Butter - for brushing
1 or 2 boxes of Phyllo leaves - thawed according to box
(Makes a large batch may be halved)
Thaw and squeeze all the water out of the spinach. Place 3 sticks of butter in a large skillet and add the onion. Just soften the onions no color. Add the feta cheese and about 1/4 lb. each of the Romano and parmesan cheeses to the pan and stir over medium heat to melt. Add enough lemon juice to give it a nice tang. Add hot sauce to taste. Slowly add the spinach to pan and combine thoroughly. Set aside to cool.
Cut Phyllo leaves to desired width or length (depending how big you want them. I cut them crosswise into quarters). Place leaves between damp towel to prevent drying out. Remove leaves as needed and recover unused stack.
Melt butter and use to brush on each Phyllo leaf (if you don't do this the leaves become very brittle and hard to work with) before placing the filling on. Roll them in any shape you would like. I do triangles or pillows, be sure to close edges or filling will ooze out while browning. Repeat for each Phyllo leaf. Brush tops with a small amount of butter.
Bake in a preheated 450˚ oven for about 3 - 4 minutes or until browned then turn over and repeat.
You may freeze. To heat frozen pies: place frozen pies on baking sheet and follow the same directions as above; except add a little extra time
