Our signature recipe for the Greek classic spinach pie is always a hit. Allow two hours for preparation and baking. Serve as a main course, a side dish or appetizer. Dairy Yield: 10 Servings
Directions 1. Preheat oven to 400°F. Grease 9 x 13-inch pan.
2. Heat oil in extra large skillet and saute onions until soft. Add spinach, pepper and dill. Remove from heat and cool 10 minutes.
3. Whisk eggs in large bowl until frothy. Add cheeses, parsley and spinach mixture.
4. Cut phyllo dough if necessary to fit pan and lay six sheets of phyllo in pan, buttering after each sheet.
5. Spread spinach-cheese mixture over phyllo and cover with remaining phyllo, buttering each sheet. Score into diamond shapes through top layers of phyllo using a sharp knife.
6. Bake 50 minutes or until top is puffed and golden.
HINTS: • Substitute 2 pounds fresh spinach, steamed, drained and chopped, for frozen. • If feta cheese is too salty, combine half the feta and substitute remaining quantity with ricotta cheese. • For hors d'oeuvres size portion, use two 9 x 13-inch pans and 1 pound phyllo with same amount of filling.
HOW TO WORK WITH PHYLLO
Phyllo dough is easy to work with if you follow these hints. Relax and be confident!
1. Allow dough to thaw in refrigerator for 2 days, making sure it is sealed and well-wrapped.
2. Prepare a lightly dampened linen towel. Unroll dough and cover immediately. Let stand 15 minutes, moisture makes phyllo easier to handle.
3. Keep remaining phyllo covered with towel as you work.
4. Leftover thawed phyllo will keep 1 month in refrigerator and is preferable to refreezing.
