KAREN'S BEST SPANAKOPITA

KAREN'S BEST SPANAKOPITA image

Yield Makes 6-8 entree size or 12 appetizer size squares

Number Of Ingredients 9

2 packages fresh baby spinach, coursely chopped
1 medium onion, finely chopped
1T olive oil
1 lb. fillo dough, thawed
1/2 lb. buttter, melted
6 eggs
1 lb feta cheese
1/4 c. chopped italian parsley (optional)
salt and pepper to taste

Steps:

Saute onion in oil over medium heat until translucent. Add the spinach until it wilts. Raise heat to high and boil off the water from the wilted spinach. After the water has evaporated, remove from heat. Add parsley. Crumble the feta and add to the mixture. Add eggs one at a time and mix with a spoon until incorporated. Add salt and pepper to taste. (May require less salt due to the saltiness of the feta). Set filling aside. Butter a 9 x13 pan and layer fillo sheets one at a time to cover the botton and sides, buttering between sheets with melted butter using a pastry brush. Layer 8 sheets on the bottom and up the sides. Pour filling into prepared pan. Layer 8 more fillo sheets on top, buttering with the melted butter between sheets. Trim any excess fillo dough leaving a slight overhang. Fold the overhang up over the filling and butter to help it adhere to the top. Bake at 350 for 50-60 mins until puffed and golden and filling is set. Cool 15- 20 minutes before serving.