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spanakopita Recipe | |
Greek Appetizer | |
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Ingredients:
2 pkgs frozen, chopped spinach: Thaw.Squish out as much water as possible. Or use 24 oz. fresh spinach, stems removed, steamed, cooled and finely chopped, sufficiently drained8 oz. cream cheese, (I use neufchatel) room temp 1 lb ricotta, (fat free works great) 5 oz feta cheese 6 eggs 1/4 C chopped mint leaves, or to taste 1/4 teaspoon salt 1 C finely crushed pine nuts or to taste 1 package of fillo dough sheets (freezer section) 1/2 cup melted butter
Directions:
Preheat oven to 375 degreesButter or oil 9x13 baking pan - stoneware gives the bottom layer a better crust. Filling: Combine above ingredients. Begin with the cream cheese, add eggs, then ricotta followed by feta,salt, spinach and mint & pine nuts. Building: Seperate one layer of fillo, brush one side entirely with melted melted butter.Place in baking dish, butter side up. Repeat with 6-8 sheets. Spread filling evenly. Repeat fillo layering technique to cover the top. Bake @ 375 for 5-10 minutes, reduce to 350 for 45 additional minutes. Depends on your ingredient choices.
This an adapted reciepe that I got from a buddy from Greece.
I don't usually use as much mint, maybe just a tablespoon, and to hold the concoctation together better, I do layers of fillo and filling, at least two. I depends on how samll you want to cut the pieces.
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