SPANAKOPITA PIE (SPINACH PIE)

Cooking Instructions

Follow instructions on Filo Dough pkg. ( hint while preparing filo w/ melted butter place small amt of plain bread crumb between sheets to keep from sticking together.) prepare after preparing fill.

Heat 1 Tbsp olive oil in large skillet add 1/2 spinach and saute until spinach wilts tossing w/ tongs about 2 min. remove and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more Tbsp Olive oil. Pour off any liquid from the pan and add remaining olive oil, add chopped onions (or Scallions)and saute until the onion (or scallions) is clear but not browned about 2 to 3 min. Add spinach to onions (or Scallions) with salt & pepper, cook over low heat for 1 to 2 min. remove from heat to cool.

Stir the feta, ricotta cheeses and as much beaten egg to moisten the cool spinach .

Pre heat oven to 350 degrees Brush a baking sheet with some of the melted butter.

Unroll the filo dough on a flat surface and keep it covered with wax paper, using a sharp knife cut filo into 3 x 11 " strips, the pastry brush to brush a strip of filo with melted butter. place a small amount of spinach fillng 1 " from end of pastry fold the end over the filing to form triangle, then continue to fold up the strip in triangles place on baking sheet until ready to bake.

Brush each triangle lightly w/ butter. then bake for 20- 25 min. or until golden brown.

(These may be frozen before baking , layering waxed paper between layers to keep from sticking. Bake frozen triangles and extra 10 min.)

Variation: Butter a 9 x 13 baking pan spread 6 sheets of filo, brushing each with butter, on botton 6 sheets spoon the spinach filling over the filo, then cover with 6 more sheets of filo again buttering each sheet. Score the top 3 sheets with a sharp knife (ex. / / / ) Bake 40 to 45 minutes or until top is golden. Let stand appprox 15 min.