Post by April B. on Jan 26, 2005 10:38:34 GMT -6
Spanakopita
Ingredients (serves 6 as main course or 12 as appetizer):
Two 10 oz. packages frozen spinach
Nonstick cooking spray
4 Tablespoons olive oil
1 bunch scallions, chopped
1 small yellow onion (4 oz.), cleaned and chopped
One 12 oz. package white mushrooms, sliced
1/4 teaspoon ground nutmeg
8 oz. feta cheese, crumbled
2 eggs (beaten)
5 sprigs fresh dill (chopped)
3 Tablespoons chopped parsley
1 pound (9" x 13") frozen phyllo dough, defrosted
salt, to taste
pepper, to taste
Directions:
1.Preheat oven to 350° F.
2.Defrost the spinach and squeeze out water completely.
(Wet spinach will ruin spanakopita.) Pat dry on paper towels.
3.Heat 2 Tablespoons of olive oil in sauté pan until hot. Add scallions
and onions.
Sauté until onion is somewhat translucent (about 3-5 minutes).
4.Add sliced mushrooms and nutmeg; cook until lightly browned.
5.Add spinach and mix in with wooden spoon until evenly mixed.
Remove from heat and let cool.
6.Place the spinach mixture in a bowl, add the crumbled feta cheese, eggs,
chopped parsley, and chopped dill and combine. Season to taste with salt
and pepper.
7.With cooking spray, lightly oil 9 x 13 inch baking dish. Place ½ of<br>the defrosted
phyllo dough in the pan, lightly spraying between every two layers of
phyllo sheets.
8.Spread the spinach mixture evenly over the phyllo dough.
9.Place the remaining phyllo dough on top of the spinach, lightly
spraying between
every two layers of the phyllo sheets with cooking spray.
10.Using your fingertips, lightly pat down around the edges of the dish.
Brush the top of the phyllo dough with 2 Tablespoons of olive oil.
11.Bake in a preheated 350° F oven for 30-35 minutes until golden brown.
Note: Phyllo (or filo) dough is the ultrathin pastry used in Greek cuisine.
Most supermarkets carry the frozen variety. Defrost by leaving in the
refrigerator overnight.
To keep from drying out, cover your tack of dough with Saranwrap
Ingredients (serves 6 as main course or 12 as appetizer):
Two 10 oz. packages frozen spinach
Nonstick cooking spray
4 Tablespoons olive oil
1 bunch scallions, chopped
1 small yellow onion (4 oz.), cleaned and chopped
One 12 oz. package white mushrooms, sliced
1/4 teaspoon ground nutmeg
8 oz. feta cheese, crumbled
2 eggs (beaten)
5 sprigs fresh dill (chopped)
3 Tablespoons chopped parsley
1 pound (9" x 13") frozen phyllo dough, defrosted
salt, to taste
pepper, to taste
Directions:
1.Preheat oven to 350° F.
2.Defrost the spinach and squeeze out water completely.
(Wet spinach will ruin spanakopita.) Pat dry on paper towels.
3.Heat 2 Tablespoons of olive oil in sauté pan until hot. Add scallions
and onions.
Sauté until onion is somewhat translucent (about 3-5 minutes).
4.Add sliced mushrooms and nutmeg; cook until lightly browned.
5.Add spinach and mix in with wooden spoon until evenly mixed.
Remove from heat and let cool.
6.Place the spinach mixture in a bowl, add the crumbled feta cheese, eggs,
chopped parsley, and chopped dill and combine. Season to taste with salt
and pepper.
7.With cooking spray, lightly oil 9 x 13 inch baking dish. Place ½ of<br>the defrosted
phyllo dough in the pan, lightly spraying between every two layers of
phyllo sheets.
8.Spread the spinach mixture evenly over the phyllo dough.
9.Place the remaining phyllo dough on top of the spinach, lightly
spraying between
every two layers of the phyllo sheets with cooking spray.
10.Using your fingertips, lightly pat down around the edges of the dish.
Brush the top of the phyllo dough with 2 Tablespoons of olive oil.
11.Bake in a preheated 350° F oven for 30-35 minutes until golden brown.
Note: Phyllo (or filo) dough is the ultrathin pastry used in Greek cuisine.
Most supermarkets carry the frozen variety. Defrost by leaving in the
refrigerator overnight.
To keep from drying out, cover your tack of dough with Saranwrap