Spanakopita Greek Spinach Pie
By: Anonymous
Published: Thursday, December 24, 2009 - 1:03am

Ingredients




1 box Filo or Phyllo dough (purchase in freezer sectio
4 boxes chopped spinach (defrost overnight in refrigerator)
1 1/2 lbs. Feta cheese
1 egg
Salt
pepper to taste (be careful - the feta cheese can m
Butter, do not use butter
Oil, a few drops

Preparation

1 Put dough in the refrigerator overnight and leave at room temperature at least 1/2 hour before using. Drain spinach in colander, squeeze out extra moisture. I use a 13 x 9 inch pan since the dough sheets are larger you can use a larger pan. Butter bottom of pan. 2 Have all other ingredients on hand and ready. Mix the spinach with the cheese which can be crumbled with a fork. Add salt and pepper and a few drops of oil along with a beaten egg. Mix well. Unfold the dough, gently. Have a damp cloth or tea towel handy and cover as soon as a layer of dough is removed. Brush dough lightly with butter (best to use a pastry brush). If using a 13 x 9 inch pan fold the sheet under itself but be sure to cover the pan. Layer in this manner, alternating the folded sheets for 6 layers. Be sure to brush a dab of butter on each sheet. Cover any exposed corners with butter. 3 Add 1/2 spinach and layer for another 4 to 5 sheets. Add remaining spinach and add 6 layers on top. Make sure the top layer is not torn or damaged. When finished cut with knife lengthwise through the top half of pie. 4 Bake at 350 to 375 degrees for about 45 minutes to 1 hour until top is golden brown. DO NOT COVER WITH ALUMINUM FOIL - it will make the dough soggy. Cover lightly with wax paper. Reheat uncovered so the top crust will remain crispy and DON'T microwave it! 5 This can be made up (don't bake) and frozen successfully. Remove, thaw and cook.