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Archive for October, 2007

Spanakopita

Friday, October 12th, 2007

SpanakopitaThis is a wonderful recipe for family get togethers and has been a great hit at our Summit County Chamber mixers.

  • 2 lbs. Fresh spinach leaves
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill
  • 2 cups finely chopped green onions
  • 1 1/2 tsp. Fine Grey sea salt
  • 1/4 cup organic extra virgin Olive Oil
  • 3 cups chopped onion
  • 1/4 tsp. Course ground black pepper
  • 1/2 Lb. Feta cheese, crumbled
  • 14 filo leaves
  • 3/4 cup clarified butter
  1. Wash & clean the spinach. Discard the stems. Drain & cut the leaves into shreds.
  2. Combine the spinach, parsley, dill, green onions & Grey sea salt in a bowl. Let stand 15 minutes, than press out all of the liquid.
  3. Heat the Olive Oil in a skillet & sauté 3 cups of onions until soft and transparent. Add the spinach mixture from step 2 and sauté for a few more minutes. Add the Feta cheese & black pepper.
  4. Place each of the filo leaves in a buttered 10″ x 17″ x 2″ baking pan, brushing each leaf with clarified butter . Add the spinach mixture from step 3, spread into a thick layer then add remaining filo leaves, again brushing with butter. Cut into 3″ x 3″ pieces with a sharp knife.
  5. Bake at 375 degrees for 30 minutes or until golden brown.