(Spinach cheese pies)
3 lbs. fresh spinach (or 3 10 oz. packages frozen chopped spinach)
1 tablespoon salt
1/3 cup olive oil
1 bunch green onions, chopped
1/2 cup parsley, chopped
1/2 teaspoon dried dill
1 pound feta cheese, crumbled
3 eggs, beaten
1 teaspoon ground black pepper
1 pound frozen filo pastry dough (thawed overnight in refrigerator)
1. Clean and chop fresh spinach (or thaw frozen spinach).
Sprinkle with tablespoon of salt and set aside for an hour.
2. Squeeze almost all of the moisture out of the spinach.
Put spinach in a large bowl with chopped onions, parsley, dill, cheese, beaten eggs, and
pepper. Mix well.
3. Carefully open the filo dough and unfold it. Lay it
lengthwise (left to right) in front of you on a flat surface. Cut down the middle (cut the
width, not the length). Lay the two piles on top of each other, and keep covered with a
towel when not in use.
4. Take one sheet of filo, fold it in half. Brush with
melted butter. Put about two tablespoons of spinach mixture on one end of the filo and
roll it up to look a little like an egg roll. Repeat with remaining filo and spinach until
you run out. Place the rolls on a buttered baking sheet about two inches apart. Brush the
tops with melted butter.
5. Bake in preheated 350 degree oven until golden brown,
about 30-40 minutes.
This will make about two dozen hand held spinach cheese
pies (spanakopittes). You can also make one huge spinach cheese pie (spanakopitta) by
layering a pie pan with 8 sheets of buttered filo, add spinach mixture, then top with
another 8 or so sheets of buttered filo. It will take about one hour to bake a whole pie.