Spanakopeta- Filling I

Greek Potpourri

Ingredients

  • Filling I:
  • 2 lbs. spinach finely chopped
  • 1 Tbs. salt
  • 1 lb. feta cheese, crumbled
  • 1 small onion, chopped fine
  • 4 eggs, slightly beaten
  • 2 Tbs. olive oil
  • Dash of salt and pepper
  • 15 filo sheets
  • 1/2 lb. butter, melted

Directions

Wash spinach, and chop fine. Sprinkle with 1 Tbs. salt and allow to stand 15 minutes. Squeeze spinach to remove excess moisture. (this is very important step in making a good filling.) Combine spinach with cheese, onion, eggs, olive oil and salt and pepper to taste.
Arrange 9 fila sheets which have been brushed with butter,one atop the other, in a greased 10" X 15" pan, and cover with spinach filling. Cover with 6 filo over all, brushing each with melted butter. Seal the edges to retain filling. Brush top with melted butter. Chill until firm. Cut through top layers to mark pieces. Bake in a 350*F. oven for 45 minutes.

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Submitted 6/13/05.
Source: Ladies of the Holy Trinity Greek Orthodox Church
Submitted By: Eileen Werth
crzylegs@erols.com
Spanakopeta- Filling I