Title: Spanacopete (Greek Spinach Pie)
Categories: None
Yield: 1 Servings

2 lb Fresh spinach -or-
2 pk Frozen chopped spinach,
-thawed
1 Onion, finely chopped
1/4 c Olive oil
1 lb Feta cheese
4 Eggs, slightly beaten
1/2 ts Dill
1/2 lb Phyllo pastry sheets
1/2 c Butter (melted)

Here's my favorite "spanacopete" (Greek spinach pie -- sorry if I mutilated
the spelling on that one!). The trick to this one is using the fresh
spinach -- BIG different. And a cookie request from me. I had these yummy
cookies last Christmas. They were basically a chocolate dough wrapped and
baked around a chocolate kiss. Kinda tasted like a truffle -- yummy! Ring a
bell with anyone?

If using fresh spinach, wash well and chop fine. Saute onion in oil for 5
minutes. Add spinach and simmer to remove excess moisture. Crumble cheese
and mix in eggs and dill. Combine with spinach mixture until well blended.
Line an 11/14/2 inch pan with 10 buttered sheets of phyllo. Pour in
spinach-cheese mixture. Top with 8 buttered sheeted of phyllo. Bake at 350
degrees for about 45 minutes or until golden. Yield: 16 squares Posted to
Kitmailbox Digest by Kivirist@aol.com on Mar 26, 1997