Spanakopita - Spinach Pie
Ingredients:
1 1/2 kgr., 3.3 lb fresh spinach
dill
parsley
250 gr. 0.55 lb feta cheese
1 package filo
1/2 cup evaporated milk undiluted
1 cup oil
8 scallions
4-5 eggs
1/2 cup bread crumbs
Salt and pepper
Preparation:
* Wash the spinach well and cut into smaller pieces.
Next there are two ways to prepare the spinach:
1. Put the spinach in a strainer and add about 1 Ts of salt. Mix well. When you have prepared the rest of the ingredients, take the spinach a little at a time and squeeze out the water. Squeeze it as well as you can, the water in the spinach will make the spanakopika soggy!
2. Add to a pot and turn on the heat until the water has evaporated. Then add the herbs (cut) with a little oil, stir a couple of times and set aside to prepare the filo.
* Cut the scallions, dill, parsley in a large bowl (or directly into the pot to sate a little, depends on which method you use)
* Add the spinach, cubed feta, 1/2 of the oil, pepper, salt (be careful if you used the squeezing method not to make it salty feta is a bit salty too), lightly beaten eggs.
* Oil the bottom of a round pan (preferably) and add the first sheet of filo. Oil the top of that sheet and add another one. Keep doing this until you add aprox. half the filo sheets. Keep in mind that the sheets should be rotated so that there is filo all around the pan and that when you cover it up there won't be more in one place than another.
* Add the spinach etc.
* Sprinkle with the bread crumbs
* Add the rest of the filo adding oil on top of each new filo sheet (except for the last one on top)
* Roll the ends inwards so it looks nice or cut them out, whatever is easier for you
* Take a sharp knife and cut the pieces of the spanakopita (not all the way through just as a guide for cutting later)
* Pour the rest of the oil on top of the last filo sheet mixed with a little undiluted evaporated milk (the milk gives the spanakopita a nice brown color)
Cook until it has a nice brown color aprox. 1 hour at 180 degrees C aprox. 356 degrees F.
Ingredients:
1 1/2 kgr., 3.3 lb fresh spinach
dill
parsley
250 gr. 0.55 lb feta cheese
1 package filo
1/2 cup evaporated milk undiluted
1 cup oil
8 scallions
4-5 eggs
1/2 cup bread crumbs
Salt and pepper
Preparation:
* Wash the spinach well and cut into smaller pieces.
Next there are two ways to prepare the spinach:
1. Put the spinach in a strainer and add about 1 Ts of salt. Mix well. When you have prepared the rest of the ingredients, take the spinach a little at a time and squeeze out the water. Squeeze it as well as you can, the water in the spinach will make the spanakopika soggy!
2. Add to a pot and turn on the heat until the water has evaporated. Then add the herbs (cut) with a little oil, stir a couple of times and set aside to prepare the filo.
* Cut the scallions, dill, parsley in a large bowl (or directly into the pot to sate a little, depends on which method you use)
* Add the spinach, cubed feta, 1/2 of the oil, pepper, salt (be careful if you used the squeezing method not to make it salty feta is a bit salty too), lightly beaten eggs.
* Oil the bottom of a round pan (preferably) and add the first sheet of filo. Oil the top of that sheet and add another one. Keep doing this until you add aprox. half the filo sheets. Keep in mind that the sheets should be rotated so that there is filo all around the pan and that when you cover it up there won't be more in one place than another.
* Add the spinach etc.
* Sprinkle with the bread crumbs
* Add the rest of the filo adding oil on top of each new filo sheet (except for the last one on top)
* Roll the ends inwards so it looks nice or cut them out, whatever is easier for you
* Take a sharp knife and cut the pieces of the spanakopita (not all the way through just as a guide for cutting later)
* Pour the rest of the oil on top of the last filo sheet mixed with a little undiluted evaporated milk (the milk gives the spanakopita a nice brown color)
Cook until it has a nice brown color aprox. 1 hour at 180 degrees C aprox. 356 degrees F.
